Smoked Whitefish Salad Fried Kataifi
Recipe
This is Chef Maylin Chávez and Chef's Roll's creative take on kataifi, a traditional dish of the Eastern Mediterranean. This dish can be...
This should be enough to feed your party of smoked fish fans!
To craft this Acme classic, we brine, dry, and carefully hot smoke wild caught whitefish over a blend of North American hardwoods. Once it reaches that gorgeous golden hue and just the right touch of firmness, we blend it with mayonnaise, season the salad to perfection, and whip it light enough to scoop, spoon, and spread on just about everything.
Packed with protein and a hint of smoky, savory flavor, this is the ultimate treat for smoked fish lovers and soon-to-be smoked fish lovers, too. Consider it a lavish addition to your crudités platter, a comforting dip for your favorite chips, or the creamy, complex salad that finally turns your sandwich into a hero. (No offense, tuna.)
Smoked Whitefish (Whitefish, Salt, Natural Hardwood Smoke), Mayonnaise (Expeller pressed Canola Oil or Mid-oleic Sun flower Oil, Cage-Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage-Free Whole Eggs, Contains less than 2% of Salt, Spice, Lem on Juice Concentrate, Natural Flavor, Paprika Extract, Tocopherols (vitamin E)), Lemon Juice Powder, Chives, Dill, Black Pepper
May contain bones
Omega-3 fatty acids, good source of protein and gluten free.
Contains fish and eggs
If you belong to the “savor it slowly” school, you have time to spare—our Whitefish Salad will stay fresh for 5 days in the fridge. Just avoid freezing the salad to maintain its creamy consistency.