Meal Theme: No Cook / Sandwiches

Approximate Yield: 6 Servings


Perfect for lunch time! 


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
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


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

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


Product options: 

Pre-packed Whitefish
Smoked Whitefish Portion (VAC)
Whole Smoked Whitefish (VAC)

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