Ingredients

• 3/4 cup good-quality mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 pounds smoked whitefish, skinned, boned and flaked
• 1 large stalk celery, finely diced
• 1/2 small red onion, finely diced
• Kosher salt and freshly ground black pepper
• Bagels, for serving
• Pickled Red Onions, for serving, recipe follows
• 1 cup red wine vinegar
• 1/4 cup fresh lime juice
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon black peppercorns
• 1 medium red onion, halved and thinly sliced

Browse by ingredient

Instructions

1. Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
2. Serve with bagels and Pickled Red Onions.
3. Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
4. Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.