Whitefish Salad on Everything Bagels
Smoked whitefish from the deep, cold waters of Lake Superior, tossed with homemade, roasted garlic mayo (seasoned with freeze-dried shallots, chives and scallions), celery, freshly-squeezed lemon juice and chopped egg. Placed atop “everything bagels” with slivered red onions, thick slices of homegrown summer tomato, crunchy sea salt and fresh dill. I think I’ve died and gone to a New York deli..
Whitefish Salad on Everything Bagels
Freshwater whitefish belong to the same family (Salmonidae) as salmon, trout and char. A slightly oily fish high in protein and B-Vitamins, this species is rated a Seafood Watch Best Choice.
Brendy said,
June 30, 2011 at 7:44 am
Excellent summer cuisine…thanks for the recipes for the roast.
Is that a Beefsteak tomato? Garden grown are always better … rinse with warm water a few minutes before slicing…enhances flavor.
Ren said,
June 30, 2011 at 9:33 am
Not a beefsteak, but sliced while still warm from the sun in my garden :-)
ella said,
July 1, 2011 at 7:21 pm
looks so good dad! you’re making me hungry!
Mike said,
July 2, 2011 at 11:02 am
Hi Ren, can you go over how to make the homemade roasted garlic mayo? Thanks.
Ren said,
July 2, 2011 at 11:20 am
Sure!
Makes about 1-1/2 cups (adapted from a recipe by Sally Fallon)
1 whole farm-fresh egg at room temperature
1 farm-fresh egg yolk at room temperature
1 small head of garlic, roasted, peeled and chopped
1 teaspoon homemade mustard
1 1/2 tablespoons fresh-squeezed lemon juice (about 1 med. lemon)
1 tablespoon whey
3/4 to 1 cup olive oil or expeller pressed sunflower oil
generous pinch of sea salt
“Homemade mayonnaise imparts valuable enzymes, particularly lipase… The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content…”
In your food processor, place egg, egg yolk, mustard, salt, whey and lemon juice and process until well blended, about 30 seconds. With the motor running, add oil in a very slow, thin stream.
Transfer mayo to a clean container and fold in garlic. Taste and adjust seasoning.
Allow to sit at room temperature for 7 hours before transferring to refrigerator. The mayonnaise will thicken as it stands.