Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.

Betsy Andrews
Source: EatingWell Magazine, June 2020


Ingredient Checklist


Instructions Checklist
  • Combine fish, mayonnaise, bell pepper, scallions, celery, capers, dill, parsley, mustard, lemon zest, lemon juice and pepper in a medium bowl; mix well. Cover and refrigerate until chilled, about 20 minutes. Serve topped with radishes and more dill and lemon zest, if desired.


Nutrition Facts

52 calories; protein 5.4g 11% DV; carbohydrates 0.4g; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 0.2g; fat 3g 5% DV; saturated fat 0.5g 3% DV; cholesterol 9mg 3% DV; vitamin a iu 149.9IU 3% DV; vitamin c 3.6mg 6% DV; folate 4.7mcg 1% DV; calcium 7mg 1% DV; iron 0.2mg 1% DV; magnesium 6.3mg 2% DV; potassium 112.2mg 3% DV; sodium 280.6mg 11% DV.