Smoked Whitefish Salad + Lox Recipe
Make Smoked Whitefish Salad + Lox Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Whitefish Salad
Lox & Accompaniments
Method
Smoked Whitefish Salad
- 1
Prepare fish
Inspect the smoked whitefish and remove any remaining bones or skin. Use your fingers to flake the fish into bite-sized pieces and place into a medium mixing bowl.
- 2
Mix base
In a separate small bowl, combine the softened cream cheese and mayonnaise. Whisk until smooth and slightly airy to ensure easy mixing with the fish.
- 3
- 4
Add dressing
Add the cream cheese-mayo mixture, lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper to the fish mixture. Use a rubber spatula to fold everything together until evenly coated but still slightly chunky. Taste and adjust salt, pepper, or lemon as needed.
- 5
Chill
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes (up to 24 hours) to let flavors marry. Before serving, stir gently and garnish with sliced chives if using.
Lox & Accompaniments
- 6
Toast bagels
Halve and toast the bagels to your preferred crispness. Keep warm until ready to assemble.
- 7
Prepare spreads and toppings
Spread a generous layer of softened cream cheese on each toasted bagel half. Arrange 2 oz of sliced lox on top of the cream cheese. Add a few cucumber slices, a few rings of thinly sliced red onion, and a sprinkle of capers to each. Finish with a small sprig of dill and a squeeze of lemon if desired.
- 8
Serve alongside whitefish salad
Transfer the chilled smoked whitefish salad to a serving bowl. Serve family-style with the lox-topped bagels, extra cream cheese, cucumbers, onion, capers, lemon wedges, and dill sprigs. Guests can build their own bagel or enjoy spoonfuls of the whitefish salad on toasted bread, crackers, or lettuce.
- 9
Storage
Refrigerate any leftover whitefish salad in an airtight container for up to 3 days. Keep lox refrigerated and consume within 2 days of opening. Do not freeze the whitefish salad or lox (texture will degrade).