White Fish Salad (on a Bagel)

Never wanting to miss an opportunity to share a thought or two on my favourite classic recipe, I’m weighing in here with my version of a whitefish salad. Full disclosure – this is not a your traditional deli version, primarily because in London we don’t get the same smoked whitefish available in New England. I am also steering clear of added crunch, raw onion and a heavy mayo situ because I want more schmear, less tuna sandwich feel. 

My whitefish salad veers slightly from the strictly traditional deli style. For a start, it’s packs a pinkish hue thanks to the local alternative of smoked trout that I use as a base. It’s similar in delicacy and flavour to the NY version but does challenge the notion of a white fish salad (you can’t make me change the name). I also cut the mayo with creme fraiche (a very un-American move) because a little extra acid gives it just the tang I am looking for.  I omit any chopped celery crunch or onion in the mix because I want this to be smooth with the texture coming from the pickles that are a non negotiable to dress the filling and the crunch of a fresh bagel crust.  

I appreciate that some of you yearn for a less smooth bagel filling so I am giving a plethora of additions sometimes found in the delis around the city that never sleeps. 

And if you would prefer this as a dip rather than a schmear, I highly recommend eating it on a crinkle crisp. 

White Fish Salad (on a Bagel)

Servings

2-4

servings

Prep time

10

minutes

Cooking timeminutes

If your bagels are not same day fresh (or you have some doubt about their quality) make sure you toast them first – it makes the world of difference.
I like to top mine with sliced pickles (because I’m a purist) but feel free to shred some lettuce, slice some cucumbers and/or red onion and even a sliced tomato for full Americana (I personally don’t get the tomato at all but you do you).

Ingredients

• 
  
  500g smoked trout (or white freshwater fish)
  

• 2 tbsp mayonaise
  Optional

• 1 tbsp creme fraiche

• 1 tsp Dijon mustard
  

• 1 tbsp chopped dill & chives 
  

• Juice of 1/2 lemon
  

• a couple of splashes of hot sauce
  

• sliced pickles for garnish

• Optional Extras

• 1 celery rib, chopped finely

• 2 spring onions or 1 small shallot finely chopped

• 1 tbsp capers, rinsed & roughly chopped

• sour cream instead of creme fraiche

Directions

• Flake the smoked trout into a bowl, making sure you remove all the bones. 
• Mix in all the remaining ingredients (and any extra you want to throw in there)
• Schmear on the freshest bagel you can get your hands on and top with sliced pickles.

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