Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free.
"A little bad taste is like a nice dash of paprika." -Dorothy Parker
This recipe is a homage to the smoked whitefish salads that you might get in a New York deli. Those salads are made with smoked fish that is not always available.
Using just a bit of the smoked paprika adds the smoky flavor. The fish in this salad is fresh and flaky. The dill pickle, dill, mustard and sour cream round all of that out for a fresh, creamy salad. The caraway seed seals the deal with that slight hint of a rye bread flavor.
You can use almost any white fish but a flaky fish such as rockfish, drum or flounder works well. If you are using a fattier fish like halibut or cod, the fish might take a bit longer to cook. The lighter fish might only take about 8 minutes.
Servings: 2 | Serving size: about 1 1/2 cups salad
Cooking Time: 30 Minutes | Chilling time: 60 minutes
This recipe can be multiplied and keeps well, refrigerated, 3-4 days.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot add the oil to the pan and swirl to coat.
Add the fish and return the pan to the oven. Depending on the type of fish and thickness cook for about 6 minutes and then turn.
Cook for another 4 minutes.
Remove from the pan to a paper towel to cool.
While the fish is cooling place the celery, shallot, lemon juice, dill pickle, fresh dill, mustard, smoked paprika, sour cream, white beans, and salt in a large mixing bowl.
Crush the caraway seeds in a mortar and pestle.
Add them to the bowl.
Flake the fish into large pieces (about 1 inch by 1/4 inch) into the bowl.
Fold together gently.
Chill well for about an hour before serving.
Nutrition Facts
Serving size: about 1 1/2 cups salad
Servings: 2
Amount Per Serving
Calories 431 | Calories from Fat 117 |
% Daily Value |
Total Fat 13g | 17% |
Saturated Fat 4g | 17% |
Monounsaturated Fat 5g | |
Trans Fat 0g | |
Cholesterol 78mg | 26% |
Sodium 526mg | 23% |
Total Carbohydrates 40g | 15% |
Dietary Fiber 10g | 35% |
Sugars 1g | |
Protein 37g |
Vitamin K 57mcg |