Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens. Source: EatingWell Magazine, June 2020

Betsy Andrews


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; 3 g total fat; 0.5 g saturated fat; 9 mg cholesterol; 281 mg sodium. 112 mg potassium; 0.4 g carbohydrates; 0.1 g fiber; 5.4 g protein; 150 IU vitamin a iu; 4 mg vitamin c; 5 mcg folate; 7 mg calcium; 6 mg magnesium;