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.
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