Door County Smoked
Whitefish Salad

By Chef Terri Milligan

Makes 4 servings 



1 pound of spring mix

½ of a Door County apple

1 large tomato, sliced into 8 wedges

edible flowers or fresh herb sprigs- optional

Dijon Vinaigrette

1/2 teaspoon Dijon mustard

2 tablespoons white wine vinegar

1/4 cup extra-virgin olive oil

a pinch of salt and pepper to taste

Smoked Whitefish

12 ounces smoked Door County whitefish, skin removed

1 tablespoon capers, drained, rinsed and patted dry

½ of a 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 to 4 tablespoons prepared mayonnaise as needed

season with salt and pepper to taste


To make the whitefish salad  

Using a fork, flake the fish into small pieces and place in a mixing bowl. Remove core from the apple half. Dice into ¼-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. 

To prepare the vinaigrette

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.   

To assemble the salad

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 among 4 plates. Divide the whitefish salad among the 4 plates, placing equal scoops on top of the lettuce. Garnish each salad with several apple slices and two tomato wedges. If using, garnish with edible flowers or herb sprigs.