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Smoked Whitefish Salad

Whitefish salad on a bed of lettuce


For the Salad:

1lb. spring mix
1/2 Door County apple
1 large tomato, sliced into 8 wedges
Edible flowers or fresh herb sprigs (optional)

For the Dijon Vinaigrette:

1/2 teaspoon Dijon mustard
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
Pinch of salt and pepper to taste

For the Smoked Whitefish Salad:

12oz. smoked Door County whitefish, skin removed
1 tablespoon capers, drained, rinsed and patted dry
1/2 Door County apple
1 medium shallot, finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon chopped Italian parsley, chopped fresh sage, or fresh basil
3–4 tablespoons prepared mayonnaise
Salt and pepper to taste


Vinaigrette Preparation:

Place the mustard and vinegar in a small bowl. Whisk to combine. Slowly add the olive oil and season with salt and pepper to taste. 

Whitefish Preparation: 

Using a fork, flake the fish into small pieces and place in a mixing bowl. Remove core from the apple half. Dice into 1/4-inch pieces. Add the diced apple, capers, shallots, tarragon, and parsley to the whitefish. Mix gently to combine. Add 3 tablespoons of mayonnaise and combine. If the whitefish salad seems too dry, add the remaining tablespoon of mayonnaise. Season with salt and pepper to taste. 

Salad Preparation:

Place the greens in a mixing bowl. Toss with the vinaigrette. Core the remaining apple half. Cut the apple into 1/8-inch slices.  

Divide the dressed lettuce and whitefish salad among four plates. Garnish each salad with several apple slices and two tomato wedges. If using, garnish with edible flowers or herb sprigs.