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Smoked Whitefish Salad on Toasted Pumpernickel

A classic Jewish deli-style whitefish salad featuring smoky, flaky whitefish folded into a creamy, bright dressing with fresh dill and crunchy celery, served open-faced on hearty toasted pumpernickel bread.

Smoked Whitefish Salad on Toasted Pumpernickel
Prep 15 min Cook 5 min Total 20 min Level Easy
Serves 4

Ingredients

Whitefish Salad

  • 1 pound Smoked whitefish — Skin and bones removed, meat flaked
  • 0.33 cup Mayonnaise — Good quality
  • 2 tablespoons Sour cream — Adds a nice tang; can substitute plain Greek yogurt
  • 1 rib Celery — Finely diced
  • 2 tablespoons Red onion — Finely minced
  • 1 tablespoon Fresh dill — Chopped, plus extra for garnish
  • 1 tablespoon Lemon juice — Freshly squeezed
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon Black pepper — Freshly ground

For Serving

  • 4 slices Pumpernickel bread — Thick cut if possible
  • 1 tablespoon Capers (optional) — Drained, for garnish
  • 0.25 cup Red onion (optional) — Thinly sliced, for garnish

Instructions

  1. Carefully pick through the smoked whitefish to remove any remaining pin bones and discard the skin. Flake the meat into a medium bowl using a fork, leaving some slightly larger chunks for texture.

    ~5 min
    Take your time with this step, as smoked fish can hide tiny, sharp bones.

  2. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, and black pepper until smooth.

    ~3 min
    Smoked whitefish is naturally quite salty, so avoid adding extra salt to the dressing until you've tasted the final mixture.

  3. Pour the dressing over the flaked whitefish. Add the finely diced celery, minced red onion, and chopped fresh dill. Gently fold everything together until the fish is evenly coated.

    ~2 min
    Mix gently to avoid turning the fish into a paste.

  4. Toast the pumpernickel bread slices until they are warm and crisp.

    ~5 min

  5. Divide the whitefish salad evenly among the toasted pumpernickel slices. Garnish with thinly sliced red onion, capers, and sprigs of fresh dill. Serve immediately.

    ~5 min
    Serve with a wedge of lemon on the side for an extra hit of acidity.
Nutrition
380
Calories
28
Protein (g)
22
Carbs (g)
19
Fat (g)
4
Sat. Fat (g)
3
Fiber (g)
2
Sugar (g)
1150
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • Mixing bowls
  • Measuring cups and spoons
  • Toaster or skillet
  • Fork
Tips & Storage
  • For the best texture, buy a whole smoked whitefish from a reputable deli or fishmonger rather than pre-packaged tubs.
  • The salad tastes even better if made a few hours in advance, allowing the flavors to meld in the refrigerator.
  • If pumpernickel is unavailable, a hearty rye bread or everything bagel makes an excellent substitute.
  • Storage: Store the whitefish salad separately from the bread in an airtight container in the refrigerator for up to 3 days. Do not freeze. Toast bread fresh when ready to serve.
Tags
appetizer brunch creamy deli easy jewish lunch no-cook nut_free open-faced pescatarian pumpernickel quick salad savory seafood smoked fish whitefish

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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