Smoked Whitefish Salad on Zucchini Pancakes with Pickled Red Onion
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Loading...Ingredients
- Salad
- 1 lb smoked Whitefish or other firm smoked fish, skinned, flesh broken into bite-size pieces, pin bones removed
- ½ tsp lemon zest
- 1 medium celery stalk finely chopped
- ½ cup red onion minced
- heaping ½ cup of mayonnaise
- 1 TBSP lemon juice
- Pickled Red Onions (quick pickle)
- 2-3 small red onions, sliced thinly
- ½ cup red wine vinegar
- 2 TBSP lime juice
- 1.5 TBSP sugar
- ½ TBSP pickling or sea salt
- Pinch of mustard seeds, coriander seeds, peppercorns
- Zucchini Pancakes
- 3 medium zucchini
- 1 small onion finely diced
- 2 eggs
- ¾ tsp salt
- Pinch of pepper
- ½ cup flour (organic or gluten free)
- ½ tsp baking powder
- Grapeseed oil for frying
Instructions
Salad
Combine all ingredients in a bowl. Season with salt and pepper. Smoked fish tastes slightly salty so taste the salad as you season it for accuracy.
Pickled Red Onions (quick pickle)
In a saucepan, combine vinegar, lime juice, sugar, salt, and spices. Bring to a boil. Reduce to simmer and cook until sugar and salt are dissolved. Cool. Once cool pour liquid over the sliced onions and refrigerate for 2 hours or up to two days.
Zucchini Pancakes
Grate the zucchini using a box grater or food processor. Place in a sieve and lightly salt it. Let it rest for 15 minutes. Squeeze the zucchini to extract liquid. Mix the zucchini and all other ingredients in a bowl. Stir to combine.
Heat the oil and fry the pancakes using about one TBSP per pancake. You can make them smaller for appetizers if you like. Fry until brown (about 3 minutes), flip and repeat. To reheat place in the 400 oven for 10 minutes. These can be served warm or at room temperature. They also freeze very well.
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