I hooked up with the front end of a smoked whitefish last night. I took all the flesh off the bones.
Several ounces of tasty smoked fish were my toothsome harvest.
As with most of my food, I do versions. This version includes finely chopped red onion, sweet pickle relish, cream cheese and mayonnaise, plus ground white pepper.
As I was preparing the salad I noticed that the tomato on the counter had become perfectly ripe, so I decided to try my whitefish version of tuna surprise.
Much happy dining was the result.