Whitefish salad could quickly become your new favourite if you enjoy tuna salad but want something a bit fancier. More than just deli fare, this dish is a gourmet take on nostalgia thanks to its creamy, smoky, crunchy combination of flaked fish, sour cream, and capers. For even more ideas that go far beyond the fundamentals, check out my Ultimate Guide to Salad Recipes if you’re looking to experiment with more flavorful combinations.
Table of Contents
Table of Contents
What is Whitefish Salad?
Whitefish salad is a beloved cold fish salad typically made with smoked whitefish, often enjoyed in Jewish delis on bagels or rye. Think tuna salad, but richer and more complex thanks to the smoky flavor. It’s a mashup of creamy textures, a little crunch from onions and celery, and that umami depth only smoked fish can offer.
Ingredients for the Perfect Whitefish Salad
The Fish Combo
Use a mix of smoked and cooked, flaked fish. Lake trout, cod, or any mild white fish works well. This combo brings balance—smoky depth from one, tender flake from the other.
Core Ingredients
Here’s what you’ll need:
- 8 oz smoked whitefish (flaked, deboned)
- 6–8 oz cooked, flaked fish (trout or cod)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup minced sweet onion (Vidalia or Maui preferred)
- 2–3 celery stalks, minced
- 1 tbsp small capers
- 2 tsp horseradish
- 2 tsp lemon juice
- 1 tbsp fresh chopped dill
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the Fish
Check the fish carefully for bones. Even smoked whitefish can hide some sneaky pin bones. Flake into bite-sized chunks.
Step 2: Mix It All Up
In a large bowl, combine the fish, onions, celery, capers, dill, and lemon juice. Stir in the sour cream and mayo until well coated. Taste and adjust with salt, pepper, and more lemon juice if needed. Want it creamier? Add a spoonful more of sour cream.
Step 3: Chill and Serve
Cover and chill for at least 30 minutes to let the flavors meld. Serve cold.
Pro Tips for the Best Whitefish Salad
Use Sweet Onions
Vidalia, Maui, or Walla Walla sweets keep the bite in check. Regular onions can be overpowering.
Horseradish or Mustard?
Choose one. Mustard adds tang and depth. If using mustard, skip the horseradish.
Hate Celery? No Problem
Swap in minced pickles or relish for crunch with a twist of briny sweetness.
Bonus Flavor Bomb
Feeling bold? Add a little crab meat to the mix. It’s wildly delicious and turns your salad into a delicacy.
Serving Suggestions: Not Just for Bagels
This salad shines in so many ways:
- On toasted rye: Classic deli vibes. Add radish slices or tomato for extra punch.
- Stuffed in a bagel: Everything bagels are perfect. Add some arugula for peppery balance.
- On crisp crackers: Ideal for parties or a fancy snack.
- As a whitefish melt: Add cheese and toast it like a tuna melt—if that’s your thing.
How to Store Whitefish Salad
Keep in the refrigerator for up to five days in an airtight container. Cooked and smoked fish freeze well on their own, but this salad does not. Make the salad fresh and prepare the fish in advance. See my comprehensive guide on Can You Freeze Tuna Salad? for more information on why creamy salads don’t keep well in the freezer.
Low-Fat Version
For a lighter spin, swap mayo and sour cream with Greek yogurt. You’ll still get creaminess, plus a protein boost and fewer calories. Adjust lemon juice to keep the tang.
Best Smoked Whitefish to Buy
Look for high-quality smoked whitefish at your local deli or seafood market. Try brands like Acme or Ducktrap River. Avoid overly oily or strongly fishy options—balance is key.
Creamy Whitefish Salad
Equipment
- mixing bowl
- cutting board
- sharp knife
- Spoon or spatula
Ingredients
- 8 oz smoked whitefish (flaked and deboned)
- 6–8 oz cooked white fish (such as trout or cod, flaked)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup minced sweet onion (Vidalia or Maui preferred)
- 2–3 celery stalks, minced
- 1 tbsp small capers
- 2 tsp horseradish
- 2 tsp lemon juice
- 1 tbsp fresh chopped dill
- Salt and pepper to taste
Instructions
- Check the fish carefully for bones. Even smoked whitefish can hide some sneaky pin bones. Flake into bite-sized chunks.
- In a large bowl, combine the fish, onions, celery, capers, dill, and lemon juice. Stir in the sour cream and mayo until well coated. Taste and adjust with salt, pepper, and more lemon juice if needed. Want it creamier? Add a spoonful more of sour cream.
- Cover and chill for at least 30 minutes to let the flavors meld. Serve cold.
Notes
- Use sweet onions like Vidalia to keep the flavor mellow.
- Horseradish or mustard adds a nice tang — choose one or the other.
- Not a fan of celery? Try minced pickles instead.
- Want to level up? Add a little crab meat for extra decadence.
- Chill well before serving.
Frequently Asked Questions
Can I make this without smoked fish?
Yes! It won’t have the same smoky flavor, but a combo of poached or grilled fish will still yield a tasty result.
What other herbs can I use?
Chives, scallions, or parsley work well if you’re out of dill.
Is whitefish salad healthy?
It’s rich in protein and healthy fats—especially if you use Greek yogurt instead of mayo. Like all salads, the health factor depends on your ingredients.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
This whitefish salad isn’t just a throwback to your favorite deli—it’s a flavor-packed, protein-rich staple you’ll make again and again. Whether for brunch, a light lunch, or an elegant appetizer, it’s endlessly customizable and deceptively easy. So go ahead—grab a smoked filet and get flaking.