By Rebecca Frisker
This recipe originally appeared on The Nosher.
Few things are more reminiscent of classic Jewish deli fare than whitefish salad. And while buying it by the pint is a weekend morning luxury, making your own whitefish salad might be even better because you can tailor it to your exact flavor preferences.
Not a dill fan? Skip it! Like things uber-tart? Add more lemon juice. The only thing that’s non-negotiable: smoked fish.
Still, there’s room for creativity — this salad is just as tasty when made with whitefish as it is with hot-smoked salmon or trout.
As for the dairy that tethers together the salad, nothing is as delightfully rich as creamy labneh, but you could just as easily sub in full-fat Greek yogurt or sour cream if you have them on hand.
Serve this smoked fish salad with toasted marbled rye bread (the superior choice, in my opinion) or make a bagel sandwich, though you could just as easily swap the bread for a pile of crisp Little Gem or Bibb lettuce with a handful of crackers on the side. Just don’t skip an extra squeeze of lemon to finish.
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