Bagels with Smoked Salmon and Whitefish Salad (Serves 6)
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
1 ½ pounds smoked whitefish, skinned and boned
½ cup minced red onion
½ cup minced celery
1 cup good mayonnaise
1 ½ tablespoons freshly squeezed lemon juice
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions
With your hands, flake the whitefish, being careful to discard all the skin and bones. In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster. Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.