Smoked Whitefish Salad

 

Whitefish sounds like any generic fish but it is actually a specific species found in Lake Michigan. Our local grocer had some freshly flown in and I knew instantly I wanted to make a fresh and light Smoked Whitefish Salad! It is perfect for a party so serve alongside crostini or to top any salad with.

If you cant find Whitefish, feel free to buy smoked trout or smoked salmon!

 

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The whitefish I bought was raw and I smoked it in our Green Egg Grill with Mesquite chips. You can find great smoked fish at your local market which will work perfectly here as well!

Either way, you will start my making the base which is dairy-free. The thickener and creamy aspect comes from raw cashews, which you need to soak in water. I soaked mine for hours in the refrigerator but overnight in the refrigerator works great.

When you are ready to make the dip, drain the soaked cashews and add them to the blender. To the blender, add the juice and zest of a lemon, garlic, onion powder, paprika, pepper, and your favorite nut milk (I used almond). Blend on high until completely smooth and then remove and dump the mixture into a bowl.

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To the bowl, stir in the chopped green onions, minced celery, and capers/caper juice. Then using a fork, flake up the fish and ensure that all bones are removed.

Add the fish into the cashew mixture and stir to combine.

I suggest refrigerating for four hours for it to cool and flavors to combine. Making this a day in advance is perfect! Enjoy this fresh topping just as it is or smothered on top of anything your heart desires…and your heart will desire this!

WHAT YOU'LL NEED

  • 1/2 lb Smoked Whitefish
  • 1/2 cup Raw Cashews
  • Juice and Zest of 1 Lemon
  • 1 Clove Garlic
  • 1/4 cup Nut Milk
  • 3 Green Onions
  • 2 tbs Capers
  • 1 tbs Caper Vinegar
  • 1/4 cup Minced Celery
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1/2 tsp Cracked Pepper

STEP BY STEP

  1. In a bowl, add the cashew and enough water to cover. Refrigerate and soak forat least 4 hours but preferable overnight.
  2. Drain the cashews once soaked and add them to the blender with nut milk, lemon juice, lemon zest, garlic, paprika, onion powder, cracked pepper. Blend on high until smooth.
  3. Remove the mixture from the blender to a bowl and stir in chopped green onions, capers, the vinegar form the jarred capers, and minced celery.
  4. Take the smoked fish and flake it with a fork. Add it to the cashew mixture and stir to evenly mix.
  5. Refrigerate covered for at least four hours but can be overnight for flavors to blend and intensify. 
  6. Serve with fresh tomatoes and toasted bread.