Smoked Whitefish Salad With Crème Fraîche and Capers

OMG this is soooo good. Added parsley and it did brighten up the flavor. Dijon mustard was fantastic.

This is a good base recipe. I added a some fresh lemon juice to brighten and did not proceed with the parsley as it took it in an herby direction that to me, conflicted with the silky smokey lush taste. With that richness, it does beg to be served with some brightly dressed arugula and crispy toasts. Love it!

I reduced the creme fraiche by half. That poor whitefish swam all his life to get to my table- so I dont want him swimming in creme fraiche now. LOL! I skipped the mustard and used lemon juice instead and added (to taste) white horseradish. The lemon just gives it a nice freshness.

I haven't found a smoked white fish, or any of the below, at a price I feel like paying. But I can easily find frozen smoked bangus (also called milkfish) in my international market and it's crazy inexpensive. I broil it in the toaster oven for 20 minutes and it's good to go. This recipe is delicious with it - and super cheap!

I make this with the smoked trout in olive oil from trader joes that comes in the tin. I mix a little sour cream and whipped cream cheese instead of the creme fraiche and omit the onion and parsley. The capers, fresh dill and pepper are all you really need for seasoning. It is divine...smoky, briny and creamy. We serve with bagels for yom kippur break-fast or as a nice Thanksgiving or special occasion appetizer served with crackers or chips. Very yum!

I can find smoked trout, salmon and mackerel. I have never seen sturgeon or smoked whitefish here in London. In fact finding a decent bagel (or as they call them here - baigel) has proved impossible. I have lived here for more than a quarter century, and the disappointment has never diminished. The last time I visited New York I only wanted a real bagel with spread and one with lox and cream cheese- (and Junior's Cheesecake).

I have never seen smoked whitefish where we live, and crème fraîche is hard to come by as well, but I bet this would be excellent made with smoked salmon and perhaps a mixture of sour cream, mayonnaise, and plain yoghurt.

Outstanding! No need to ever again buy whitefish salad... if you can get your hands on a smoked whitefish or trout and you happen to have on hand the other ingredients. Which we did! Deliciousness in a bowl.

I just made this with smoked trout and half creme fraiche/half full-fat plain Greek yogurt. Not a super parsley fan so left it out. Very, very delicious, and refreshingly different from the excellent Blue Hill Bay smoked whitefish salad I usually eat. Much looser and chunkier, and the creme, dill, and capers give it a beguiling silky freshness. A little lemon juice would be nice in it, perhaps.

Try with Greek yogurt and a little mayonnaise.

I used Greek yogurt (0% fat) with a little mayonnaise. My fish was very salty so my product was salty but the texture and flavor were quite nice. Maybe I'll add some finely chopped celery today to it and see if that lightens the saltiness.

Just made this with delectable smoked trout. Instead of red onion, I used shallots and very young delicious scallions, all finely chopped. For some serious crunch, I added finely diced radishes, and skipped the capers this time. I used organic greek yogurt -- very rich tasting -- in place of the crème fraiche, which worked quite well. Lots of freshly ground black pepper too! So many ways to vary this recipe. The parseley really brightens it up. YUM!

Very useful recipe to have for unexpected guests. I have made this with a variety of different smoked fishes. Always pleases