Whitefish salad from halibut

 

 

 

 

 

 

 

 

 

 

The North-American Lake Whitefish (Coregonus clupeaformis aka the Whitefish in Whitefish salad) is not available here and frankly, not everything has to be shipped around the world when there are perfectly fine relatives (still) frolicking in European waters: Renken, Märanen, Felchen are all of the genus Coregonus. Unfortunately this argument will remain solely academic if you are not able to find any of them at a fishmonger (restaurants mostly serve them fresh and not smoked).

Anyway, there are many other delicious white fish around and a myriad of them are availiable smoked for something approximating the classic Whitefish salad. Russ & Daughter’s seriously delectable version includes kippered salmon (I am a fan since I had my first taste of their whitefish salad) but in the present case I prefer to stay with just one variety, especially when it is such an appealing one as the wonderfully cream-fleshed & yellow smoked halibut. Not just being a mere substitute, it makes a refined & subtle, smoky & buttery tasting spread on its own.

Rezept in deutscher Sprache wie immer am Ende

Whitefish salad from halibut

Stirred together with cream cheese and a good quality mayonnaise (for example Maille’s Mayonnaise Fins Gourmets. Qualité Traiteur with a slightly more prominent mustard taste or get a very good shop-bought one with an extra ¼ teaspoon of Dijon mustard added). I don’t know if this is still a whitefish salad or should I possibly call it Halibut schmear? Anyway, use this recipe as a base and double, triple the amounts and so on to your delight. I, for my part, can’t wait to show this one off at the next party, brunch or the like and arrange a bowl full with sliced bagels or matzo & all the trimmings for self-assembly.

 


Whitefish salad from halibut

Whitefish salad from halibut

This is enough for 1-2 persons; double, triple or make ten-folds for larger parties

3.5 oz or 100g smoked halibut
3 tablespoons (1.5 oz or 40g) cream cheese
1 tablespoon Gourmet mayonnaise (or add ¼ teaspoon of Dijon mustard to another)
1 white celery rib, diced (very small)
chives, chopped (keep some for decorating)
salt & white pepper

2 tomatoes (San Marzano), cut into thin slices
1 shallot, thinly sliced
bagel or matzo

 

Flake the smoked halibut, remove any bones and skin. In a small bowl, stir together cream cheese & mayonnaise (for a softened mixture) before you add the halibut, finely diced celery, chives and season with salt & white pepper. Decorate with chives.
Serve on bagel or matzo topped with tomato slices & shallot rings or have those ready next to the bowl with the schmear for guests to make their own.

 


Whitefish salad from halibut

Heilbutcreme

Genug für 1-2 Personen; für größere Personenzahlen einfach das Rezept vervielfachen

100g geräucherter Heilbutt
40g (3 EL) Frischkäse (Doppelrahmstufe)
1 EL Gourmetmayonnaise (mit Dijonsenf oder ¼ TL zu normaler Mayonnaise zugeben)
1 Stange Bleichsellerie, in sehr kleine Würfel geschnitten
Schnittlauch, geschnitten (etwas für die Dekoration zurückbehalten)
Salz & weißer Pfeffer

2 Tomaten (San Marzano), in dünne Scheiben geschnitten
1 Schalotte, in feine Ringe geschnitten
Bagel oder Matzen

Heilbut mit den Händen zerpflücken, dabei Gräten und Haut entfernen. In einer kleinen Schüssel den Frischkäse mit der Mayonnaise glattrühren bevor die Creme mit Heilbutt, Selleriewürfeln & Schnittlauch vermischt wird. Mit Salz und weißem Pfeffer würzen und mit ein paar Schnittlauchröllchen dekorieren.

Man isst die Heilbutcreme entweder sehr authentisch auf einem Bagel oder auch auf Matzen, obendrauf kommen Tomatenscheiben und Schalottenringe. Oder man legt alle Zutaten neben den Schmear (sprich Schmier), so kann sich jeder seinen eigenen Bagel schmieren.

 

 

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