WHITEFISH MELT

Meal Theme: No Cook / Sandwiches

Approximate Yield: 6 Servings

Description

This smoked whitefish salad melt is perfect for lunchtime... and dinnertime, and breakfast too. Whether you make your whitefish salad at home, or use our easy and delicious packaged Acme Smoked Whitefish Salad or Spence & Co. Smoked Whitefish Salad, you'll be glad to have this recipe in your back pocket!

Ingredients

Celery root remoulade
 
1 Medium celery root (peeled and grated)
2 Sweet gherkins (finely chopped)
1 tablespoon Salt
1 Lemon (zested and juiced)
1⁄2 cup Mayonnaise
1 tablespoon Hot and sweet mustard
1 teaspoon Sherry vinegar
 
Whitefish Melt
 
6 slices White pullman bread
6 slices Gruyere cheese (1/2 pound)
1 pound Smoked whitefish (skin/bones removed)
1⁄2 cup Greek yogurt (or sour cream)
3 Salks of celery (sliced)
1 Jalapeno (sliced)
4 Scallions (sliced)
1 teaspoon Celery seed

Instructions

1. Preheat oven to broil.

2. In a large bowl, add the whitefish, greek yogurt, celery, scallions, jalapeno and celery seed. Fold together.

3. Place 6 pieces of bread onto a baking sheet, divide the whitefish salad onto the 6 pieces of bread. Top with cheese and place under broiler until the cheese is melted and bubbly.

4. Serve whitefish melt with celery root remoulade on the side.

5. For remoulade: In a medium bowl, add celery root, sweet gherkins, mayonnaise, salt, lemon zest and juice, mustard and sherry vinegar, whisk to combine.

6. Tips: Use a food processor fitted with a grater attachment to grate the celery root.

 

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