Name: Smoked Whitefish Salad
Ingredients: 8 oz smoked whitefish chunks (about half a full-fized fish); 1 tbsp full fat sour cream; 4 tbsp mayonnaise; ½ tsp salt; ¼ tsp fresh grated horseradish (1/2 tsp prepared); ¼ tsp dried dill; dash white pepper; 1 tsp grated red onion and or fresh horseradish, optional

Classic smoked whitefish salad with homemade pickles

Ingredients

8 oz smoked whitefish chunks (about half a full-fized fish)

1 tbsp full fat sour cream

4 tbsp mayonnaise

½ tsp salt

¼ tsp fresh grated horseradish (1/2 tsp prepared)

¼ tsp dried dill

dash white pepper

1 tsp grated red onion and or fresh horseradish, optional

Directions

From the belly opening, peel back the skin with your fingers. Cut a slit straight down the length of the fish to separate the chunkier back meat from the belly.

Working from the slit, pry off the chunks of back meat. These will slide off the ribs fairly easily, but try to leave all the bones behind - they'll only get harder to see. Once the back meat is filleted off, similarly scrape the belly meat away from the ribs on that side. When done, flip the fish over and repeat.

In a medium bowl, mash the fish pieces up with the other ingredients. Leave it just a bit chunky, to prove it's homemade.

Gratuities

A full-size whitefish (not a chub, which is designed to be plated as a single serving) will likely weigh a bit over a pound, and yield about a pound of flesh, which is around two cups. A full pound of fish will serve at least 8 at a brunch - 12 or 16, if it's overshadowed by lox.

Whitefish salad keeps for a few days in the fridge; up to a week in a pinch. It's strong, sweet oiliness goes well with darker breads like pumpernickel, and it cries out audibly for pickled flavors and onion.