Jewish Whitefish Salad Recipe with Simple Ingredients

This classic Jewish whitefish salad recipe uses smoked whitefish, mayonnaise, lemon, and celery for a creamy deli-style dish. With no sour cream, no onion, it’s dairy-free, low FODMAP, and naturally gluten-free. 

If you’ve ever wandered into a Jewish deli and found yourself staring down a container of whitefish salad, wondering if it’s worth the splurge, let me tell you . . . it is. Of course, I prefer to make my own.

I grew up eating this stuff, not surprisingly straight from the tub with a fork. Sometimes on a bagel. Sometimes, just standing at the fridge with the door open (shhh, don’t tell Bubbe!).

I’ve been making this smoked whitefish salad recipe for years. It’s not exactly as my grandma made it, as I care a little more about things like fat and cholesterol, plus we often make things gluten-free, dairy-free, and low FODMAP.

Therefore, no onions, no sour cream. So it’s just the basics done right.

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What is whitefish salad?

Whitefish salad is a creamy spread made from smoked whitefish. It’s a staple in Jewish delis and bagel shops, especially on the East Coast of the USA.

The fish is usually hot-smoked, which makes it flaky with a mild flavor. You can find whitefish under labels like “Lake Whitefish” or “Great Lakes Whitefish.”

It’s smokey, oily, and perfect for mixing into salads like this one.

What you need to make our Jewish whitefish salad recipe

• Smoked whitefish (pick one with skin and bones so you know it’s real)
• Mayonnaise (no low-fat stuff—this is not the time)
• Lemon juice – I like freshly squeezed lemon juice, but will use the stuff from the bottle when there are no lemons on our tree.
• Celery (for crunch)
• Salt and pepper to taste

Tips for making our smoked whitefish salad

1. I use hot-smoked whitefish from a deli or specialty market, which generally flakes very easily. Alternatively, we know others who have used liquid smoke and any cooked whitefish to get a similar flavor to that of hot-smoked fish. See FAQs for details.
2. Start by removing the skin and bones from your smoked whitefish. It’s not the most glamorous job, but here’s how I do it. First, I remove the skin from one side of the fish (not the head). Then I use a fork to slide the meat off the bone at a diagonal angle following the line of ribs out from the centre. I then flip the fish and repeat.
3. If you want it smoother, add a little more mayo, but don’t go crazy, especially if you use a full-fat mayonnaise.
4. Celery gives the only crunch in this salad, so don’t chop it so small that it loses its crispness.
5. Our Jewish whitefish salad can stay in the fridge for up to 3 days, but we usually eat it all on the first day. Do not freeze.

Can’t find smoked whitefish – Make your own with liquid smoke

Serving suggestions

There is no one way to eat smoked whitefish salad. I like it equally as part of Sunday brunch, lunch, or even a snack. It’s also great as a meal to break a fast.

• Piled on a toasted homemade bagel (when needed, I use a gluten-free bagel). I typically add a slice of tomato or a layer of cream cheese (vegan cream cheese works well for dairy-free people). I love bagel sandwiches.
• On a green salad with lots of veggies, as my lunch.
• Scooped onto cucumber slices for a low-carb snack
• With rye bread (not gluten-free) and sliced tomatoes, another sandwich for me.
• On a party tray next to egg salad and chopped liver.
• Straight from the fridge with a fork (no judgment)

Some readers have asked . . .

Is whitefish salad healthy?

It depends who you ask. Smoked whitefish has protein and omega-3s, but there’s also a fair amount of sodium, mayo, and the chemicals in the smoke flavoring. I wouldn’t call it a superfood, but I wouldn’t call it junk either.

Can you freeze whitefish salad?

No. Please don’t. The texture turns into something you don’t want to eat. Make it fresh and eat it within a few days.

Can I make this with any whitefish, or does it need to be smoked?

The smoked flavor is part of the key to success, but if you don’t have hot-smoked fish, you can try cold-smoked or any pre-cooked white fish with ¼ teaspoon liquid smoke to each ¼ pound of cooked white fish, like snapper or perch.

Our Jewish whitefish salad recipe

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