acme smoked whitefish salad

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CLASSIC JEWISH BREAKFAST | ACME SMOKED WHITEFISH ON AUTHENTIC NEW YORK BAGELS | JKMCraveTV

hey guys welcome back so today i'm going,to show you how to make,one of our favorite,breakfast bagel sandwiches and that is a,smoked white fish,on a bagel which is really really,delicious,and i don't know if you guys have smoked,white fish but it is a jewish,staple,and it is absolutely to die for so i,went out and got four bagels,i got,sweetie pie's favorite which is an egg,bagel,and i got one for me,which is an everything bagel,and four bagels,just like this cost me a total,of five dollars so you can figure out,the math,and i'm going to cut the bagel,in half,and what i normally do is,i scoop the bagels out and i'm going to,show you,exactly what i do and there's no hole in,this one,it's a non-holy bagel,bagel should have a hole in it,it's just the way,they are,all right,so,here's the bagels and basically what i,do here guys is i,scoop the bagel i always get my bagel,scooped and i'm going to show you,exactly why now,a lot of this,it's not really baked properly it's,still raw,and,you're going to see,that all of this,is basically very doughy,and you see how this looks,you don't want that in your gut,and i've been doing this for quite a,while now,it's not because i'm saving calories,it's because i just don't like that raw,dough taste in my stomach,it can give you a bellyache,and when you have a belly the size of,mine,it can be significant,i know i know i'm being funny,so funny joe,all right so,there it is,and you could even bounce this what i,used to do is,um we used to have bagel friday every,other friday they would the company,would bring in bagels and i would scoop,mine out,and it would be doughy,yeah i i,i really don't like i don't like that,guys,so that's why i do it,now if i was the bread baker,the bagel baker,this is not a good situation here,see that,all right i'm gonna do sweetie pies,i don't want sweetie pie to have a,bellyache now normally,years ago,i used to work at a bagel place i worked,at a place called heavenly bagels,in east norwich and i used to,baked bagels,and it was a time during my life where i,thought about,actually opening up opening up my own,bagel place,so i went,as anybody would do,and learn the business and an egg bagel,is normally made with egg yolk,and today,it's basically just coloring this is not,an authentic egg bagel it is,basically a,bagel that has a lot of food coloring to,give it this tint,now it could have a little extra egg in,it i don't know for sure i don't work at,this place,but,from my experience,that's the way they do it,all right,so,what we're going to do is,we're going to get these bagels,in the power xl we're going to toast,them,we're going to be right back and i'm,going to show you the next step okay,guys my bagels are toasted perfectly,in the power xl and here is the smoked,white fish salad,and check this out guys,and it says here wild caught,and smoked in brooklyn,how new york can you get all right so,basically what i do is,i scoop the white fish out just like,this,and i put it on both sides,i got sweetie pies to do,i'm gonna give her a little dollop,and a little dollop,and let me,do this properly,i think i'm gonna need a little more,i'm gonna need a little more,there we go,so what we do is,we smooth this all out,just like you're saying,and then,it gets even better,what we do is we take a little onion,put the onion on top,this can be kind of strong,you really need to like onions,and,then i top it off,with a fresh,freshly sliced,tomato,and that's basically it,so let me,do the rest of mine,now i like mine open-faced,so i like to savor,every bite,it's pretty much,enough for me,all right,a little onion action,and the sweetie pie like her open faced,or closed base,okay,so sweetie pie likes hers open so what,i'm gonna do is,i am going to add,more onion,on hers,so she can get a bite of onion,on either side,a little more tomato,boy you're gonna love this,this is absolutely a delish,and i don't have enough tomato for but,that's okay,i don't really need it,okay guys so now it is time to try,the smoked white fish,on bagel and i'm gonna,nope i'm gonna eat right off the okay,pick yours up half ears up,connected,wow,i like this,i love this,i just love the smokiness of the fish,and then tomato and onion,i think really enhances that,grapefruit maybe not sweetie this is,fantastic,on a scale of 1 to 10,this is definitely a 20. smoked,white fish salad is absolutely rocking,it it really is is so,you don't really taste fishiness,you taste the smokiness and you taste,it's just it's just really good i can't,even like really just do it yeah i know,it is really good julie and quite,frankly,if you had,a choice of locks or whitefish now being,that we're,doing whitefish,what would you choose,um i think i'd go with the whitefish,because salmon can kind of the smoked,salmon can kind of be kind of smoky or,kind of salty,but i'm not really picking up any,saltiness of this and,this is so much more,smoky flavoring that you're getting,i definitely concur,my onion,i really,i don't need locks anymo

Smoked Whitefish Salad or Spread

Smoked Whitefish Salad or Spread

oh,friends coming over what to serve with,cocktails,i need something quick easy and that,everyone will really like,now i was able to find some smoked white,fish if you're in a part of the country,that has kind of a jewish uh population,it's easy to find,otherwise i find a lot of supermarkets,are starting to carry it a lot of the,fish stores carry fresh,or smoked white fish this is some smoked,white fish without,nitrates which i really like what i've,done,is i have gone ahead and de-boned the,white fish,you want to be careful a lot of it will,be sold in chunks and if you can buy the,center,chunks you're a lot better off than the,tail pieces,but when you're taking it off the bone,make sure you get the little hair little,pin bones that are hidden in there,otherwise they're kind of nasty you know,if they go down the wrong way,and anyway so leave it kind of chunky,at first because it will break down as,you mix it,this is a really good either on toast,points or with vegetables god it's just,really versatile great with cocktails,smoked white fish,some fresh squeezed lemon and this will,take quite a bit,of first squeezed lemon for sure,and then i'm going to add,just a little bit of some chopped red,onion,and or green onion i sort of like the,red onion or,green onion and you want to mince this,on the fine side you don't want this in,big huge,chunks and it doesn't take a lot,if you wanted to keep this for any,length of time,then you should use straight green onion,it keeps a little bit longer than yellow,or red onion but,i like the appearance of this red onion,too then we'll add some,fresh pepper now i'm not going to add,any salt to this because when the fish,is brined,for smoking there's always salt in there,and with the salt you know you want to,taste it just this first before you,add extra salt a lot of times it's,really not necessary,so we're going to add some dried dill,but if you happen to have fresh chopped,dill all the more better,so after the fresh dill and the capers,and like i say no salt because you want,to,taste it chances are it's not going to,need any,and then the 50 50 bit of,a little bit of mayonnaise and sour,cream,the sour cream adds to cut the,smokiness it tones it down a little bit,and smooths it out and it's really a,good combination,we'll taste adjust this and see what we,might have to add to it,hopefully probably nothing,oh that is quite lovely,that really makes a nice hors d'oeuvre,served on a little party pumpernickel,served on a little party ride,served with vegetables whether it be in,a little cucumber cup that would be,perfect with this,or god so many options,so anyway then,put it in a little bowl i put a little,capers on top of it,a few little radishes on the side smoked,white fish salad is really good,if you can find it do try the salad with,it,and i hope you enjoy it and hope to see,you again,thanks for joining me in my kitchen

Smoked whitefish spread

Smoked whitefish spread

i had the unique amazing and wonderful,experience of getting to know my,great-grandmother she lived until i was,about 12 years old or so,and she was a really interesting woman,and i really appreciated where she came,from,and the things she did in her life now,she brought some interesting foods,literally to the table that i always,liked and remind me of her,one of the things she loved was smoked,whitefish and a whitefish is really just,a a lake fish from like the great lakes,that they take out and they put in a,smoker and they cook up and,she used to love to eat those she would,buy the chub that's what they called it,and she would just pick it off the bones,and eat it and it was really a,remarkable thing it has a great smell to,it it has a little oiliness,because the way they smoke it and it,really does have a unique flavor that i,always enjoyed,and so throughout my life i've always,enjoyed having smoked white fish,or some some variation on it now they do,make,some different spreads that include this,sort of smoked fish in it,you'll see like a smoked fish spread,sometimes it's mahi sometimes it's some,other,fleshy fish and i always enjoy those,it's one of those things that i'll,always if i see it on a menu i'll order,it,if i can get some i will get it but i,actually like to make it myself,it's one of those things that's really,not that hard to make you can buy the,fish,fresh and you can actually smoke it,yourself if you have a smoker it's a,little bit of work and it takes some,effort and time or you can buy the fish,already smoked and whole fish smoked is,a really great way to start it's very,easy to work with and as it happens our,local costco,carries a smoked white fish throughout,the year that you can get and then you,can make yourself so i'm going to make a,smoked white fish spread,that reminds me of my great grandmother,and it's a really great dish and i love,it unlike bagels or just on a you know,crackers or even on a piece of bread,almost like tuna fish in a sense,though it's made a little bit,differently and the smoky flavor,brings out something else interesting in,it so i'm gonna take you through that,it's really cool i hope you enjoy it so,we need to start by getting our fish out,now here's the fish that i got from,costco,it's already smoked packaged up ready to,go i just have to take it off of the,bones,and get my fish out so it's about two,pounds of fish and i'll get about a,pound of flesh out of it that i can use,in my recipe,now i'll be honest and say this is a,little messy and if you don't like,touching fish,you may be a little put off by this a,little bit but i don't mind at all i'm,actually happy to touch it it's fine,it's a whole fish it's really not a big,deal,what i'm going to do is go ahead and,slice it along just make sure that it,opens up completely and then i'll pick,out all the flesh now,the tricky part is when you're doing the,fish and actually doing the filleting,and taking off the meat these fish have,a lot of bones in them so you have to,really spend some time and be careful,taking the bones out,otherwise you will wind up with bones in,your recipe and i'll be honest with you,even though i think i get them all i,always find a couple when i go to eat,the,final recipe i'll be picking it out,throughout and at the end i'll still,find some bones in there that i have to,take,so what i like to do is just take a fork,and just sort of work against,from the middle of the fish down to the,outside because it pulls the meat,off of the bones and should actually,work pretty well so you can see i'm,doing a pretty,effective job here of getting them out,now over in the corner,on this video i'm also showing how they,smoke the fish this is a commercially,available fish that they have and this,is kind of the process they use and i,thought it was kind of interesting to,see how they do it,if you wanted to smoke your own fish,it's not any harder than this you just,have to clean it,and gut it and then go ahead and put it,in a smoker and it's going to be in,there for many hours,so just kind of following along this,just gives you an idea of what it looks,like to actually go through the smoking,process,now as you can see in my fish i've,pretty well gotten all the,meat off of one side now i just need to,flip it over and get to the other side,and take the rest of the meat off,it's really not so bad it just takes a,couple of minutes i think i did this for,about,oh 12 or 15 minutes in total and then,i've got my fish,and i'm ready to go so here's my pound,or so of fish,and i'm going to go ahead and just mash,it up these are big pieces at the moment,i'm going to go ahead and start mashing,and just make it littler pieces so that,it's a little more edible,and then from there i'm going to go,ahead and start getting my other,ingredients ready i don't have that many,ingredients i put in this i try to keep,it simple,the fish is already smoky and salty so i,don't need to add any salt,what i do need is a little bit of,bri

Luscious & Creamy Smoked Whitefish Dip Appetizer Recipe (GF/DF)

Luscious & Creamy Smoked Whitefish Dip Appetizer Recipe (GF/DF)

hello fellow explorers if you've been,looking for a smoked fish dip that,really doesn't taste like fish stick,around because i've got the recipe for,you,mmm oh glorious good,yep we're going to get some more fresh,fish,great lakes whitefish i bet,fill in sun seafood we're going to go in,there and get some white fish probably,some fresh fillets and some smoked,the great thing about these places is,these are family-owned places many of,them have been around for 100 years or,more and they have their own commercial,fishing boats so they're going out and,catching their white fish fresh so let's,go get some fresh fillets let's go i'm,so excited,oh it smells smells like,oh yeah,the white fish fillets,hey there four white fish,you were probably thinking smoked fish,dip is that a thing i didn't know it's a,thing either till i about five six years,ago rich brings me to michigan and he's,like oh we're gonna have smoked fish dip,and it wasn't just any smoked fish dip,it was rich's favorite fish,great lakes white fish yes he loves it,we made it i i fell in love with fish,dip it's not as weird as it sounds but,um if you don't like fish um don't think,that you're not going to like this the,the white fish is very very mild it,really does not take tastes like fish to,me that's the fish that doesn't taste,like fish it is exactly i think my mom,would even like it so we're here in the,upper peninsula of michigan um near,municing and we picked up some smoked,whitefish and i've got it right here uh,we picked up chunks and so we had to,take the skin off and pull out all the,bones,you can most you can get some fillets or,you can get chunks,white fish is hard to find around the,country especially great lakes but you,could use smoked you can use trout for,your smoked fish dip and if you really,like to taste the fish and want a little,fishier flavor use some smoked salmon,be fabulous honey smoked salmon is one,of my favorite smoked salmons i think,they're all over the country i'll put a,link below to them so you can find out,if you can find them so the first thing,i'm going to do is i'm going to chop up,this beautiful smoked white fish into,very very small pieces because we don't,want big chunks in our dip,now technically this is a dip slash,spread i just like to say dip because i,love dip but you can call it a spread,you can call it a dip you can call it a,spit maybe would that be spread and dip,put together,sprit stip oh i don't know found some,bones rich did debone these for me thank,you very much he does the dirty work,sometimes yeah i think it's important to,point out too that is a hundred year old,company and they have their own,commercial fishing boats so this fish,was caught and sold by them,yeah i mean you go to their market and,you um you go get some whitefish fillets,and they were caught that morning um,we've done that too it's it's wonderful,actually,okay i have the the white fish into,small chunks and now what i do is going,to go through and finely chop it getting,the knife in there,why going pretty wide to begin with and,then i'm going to really get small,pieces i want very small pieces i don't,want big chunks of fish in here,got all the fish chopped up i put it in,the bowl and also in the bowl is some,mayonnaise and some cream cheese now,because i'm dairy free i use dairy free,cream cheese i use tofutti to be exact,if you're dairy free as well you can use,tofu foodie kite hill whatever dairy,free cream cheese you like if you're not,dairy free woohoo go out get the regular,cream cheese and put that in here it's,going to taste amazing earlier in the,video you saw me eating the fish dip off,of tortilla chip which is a really good,way to eat it but later on i'm going to,show you the absolute best way to serve,the fish dip and now that we're talking,here and you got a moment if you haven't,liked this video if you're having fun so,far go ahead and hit the like button and,if you haven't subscribed go ahead and,do that too that that would be really,wonderful okay this is going to be,really quick so i've got like i said the,mayonnaise the cream cheese and the fish,in now i've got some red onions,and that looks about like as many as i,want in there,chopped parsley fresh,chopped fresh or actually really finely,diced chopped fresh dill,you can use dried dill it works well,just cut it in half or so and i've got,some horseradish it sounds kind of weird,but it's going to add an interesting,layer of flavor,whoa worcestershire sauce,lemon juice,let's put it all in there,smoked paprika,even though the white fish is smoked we,want to get it in a more intense flavor,of smokiness and then some dijon,so i swear i use dijon and everything,it's such a versatile and wonderful,ingredient okay now i'm going to mix,now the cream cheese is going to make it,a little difficult to mix so just kind,of start slowly and it'll start working,itself together,okay we're looking pretty good even if,you soften your cream cheese leave it,out to soften it's stil

How 15 Million Pounds of Smoked Fish Gets Made - A Frank Experience

How 15 Million Pounds of Smoked Fish Gets Made - A Frank Experience

-This is by far one of the biggest ovens I've ever seen.,This is where all the cold smoking is going down,,so this is "A Frank Experience.",And today I'm learning how to take beautiful whole salmon,and turn it into the smoked fish,that we've all grown to love here in New York City.,♪♪,We're at Acme Smoked Fish here in Greenpoint, Brooklyn.,I'm kind of new at this.,I don't have much experience with raw fish.,So I guess you could say I'm a fish out of water on this one.,Alright. We're about to go into the factory.,They have very strict sanitation rules.,I mean, these Yeezys are fresh,,but I think I'm feeling these yellow boots a little more.,-We're going in to the raw production area.,We bring in fish from all over the world,,and it all comes here.,We do about 15 million pounds of fish per year.,That's encompassing everything from salmon to whitefish,,herring, smoked trout, a little something for everyone.,We have been around for over 100 years.,-How many employees do you guys employ here?,-So we have about 170 here in Brooklyn at our HQ.,Brooklyn is the smoked-fish capital of the world.,-When you come to New York, you get a hot dog or a pretzel,,you get a slice of pizza and you get a bagel and lox.,-That's it.,-If you miss one of those, why even come?,-Why even come? Exactly.,We ship all over the country.,Or wherever people are looking for smoked salmon,,they can certainly find our products there.,-Well, this is the salmon processing section,of the factory.,This is sort of what Acme is known for.,Luckily not only do I have the best guy in the business,to show me, but he's also an old friend,and one of our first regulars at Best Pizza.,-What's up? -What's up, Vince?,Good to see you, brother. -Good to see you.,-Thank you for having us here today.,-Thanks for finally coming in. -So I would imagine,fileting a fish like this is a very specific technique,and probably something that takes some time to learn.,-Yeah. These guys behind us have been doing it,for at least 15, 20 years.,They make it look easy. -Yeah.,-But we'll get you up to speed. The first thing they do,is they cut off a couple of skin patches...,-Okay.,-...which allows the brine to penetrate evenly,as it sits for a week in the salt water.,-Interesting. -And they cut off the head.,Goes right down the rack. -Okay.,-And then he's trimming off some of the fat,and some more of the bones.,What do you think? You ready to give one a try?,-Yeah, I would love to.,Do a little...,-A little more, a little more.,-Ooh, got to get deeper than I thought, huh?,That's a little too deep.,-A little more confidence.,-That's it.,-That's it. -Alright.,Flip it now? -No, no, no. The other way.,-And now you follow the bone the other way.,But a little pressure up. -Gotcha.,Oh, I left a little meat on the bone over here.,-I'm gonna feed my family with that bone.,-Yeah. ,Don't let the boss see that, Rich.,You peel a little bit of that stomach fat off, huh?,What am I hitting, a bone there?,-,-One chop.,There you go.,-Clean it up a little bit. I butchered that one, man.,I'm not feeling so good right now.,-Well, you got to do another 700 of them...,-Yeah, yeah, yeah.,I want to stay here now all day and work on these,until I get it right.,I was better at rolling dumplings.,How did I do on my first try? -Okay.,-Yeah? From 1 to 10, what would you say?,Yo, they're tougher here in Brooklyn,than they are in Manhattan, I'm telling you.,Do I get another shot? One more fish?,Let's do it.,Alright?,Okay. Okay.,That was a little bit better right?,Yeah. ,You got to come make pizza with me.,He's getting ready for me to slice my finger off.,-It's not as easy as it looks. -Not as easy as it looks at all.,On my second chance, how did I do?,-Oh! -1 to 5.,-Alright. 1 to 5.,Thank you, my brother.,So we're gonna throw these filets into the brine.,And, Richie, where we going from here?,-We're gonna take these into the brining cooler.,So you can just get on that and push it on this way.,-Alright. Beep, beep.,-So now these will be in here for about a week.,After a week, they're gonna drain the brine,and rinse it with fresh, clean water.,And they're gonna go on to trolleys and roll into the oven.,-Richie just brought me over here to the oven.,What's going on in the oven?,-The fish is rinsed and it's on a rack.,You have high-powered fans which are gonna be drying,the fish constantly over this 17-hour period.,-Mm-hmm.,-And intermittently. you're gonna be burning wood,and it's gonna generate smoke in the smoke generator,and it's gonna get pumped into the oven.,-You really smell it in the air.,-It's the heart and soul right here.,Hands on the inside. -Hands on the inside.,There must be 20 fans in here blowing,,drying off all this fish that's been brined.,Right now, the smoker is off. We just turned the fans off.,This will dry in here for 17 hours and then smoke.,The color and the fat is just kind of perfect.,72 degrees is the average temperature in here.,It's the perfect temperature for a piece of salmon like th

Whitefish Salad

Whitefish Salad

i purchased my whitefish at restaurant,depot,or costco i'm sure there should be one,by your home,uh wherever you are once you get the,whitefish home you want to open the,package drain the liquid,and then we want to get a sharp knife we,want to run it down the spine of the,fish,on one side of the bone,once we separate the fish,we want to remove the spine,of the fish and sometimes you're able to,catch the bones,from the belly along with the spine and,remove,all of it on one shot you want to go,ahead and remove the excess,meat from the spine before we discard it,and now we want to go ahead and remove,the bones from the belly of the fish on,both sides,these are really easy to come up they,usually come all out at the same time,and just,remove any excess meat that you may pull,up,when you grab these bones once those,have been removed you want to get a pair,of tweezers and start removing the pin,bones,there are quite a few of them in the,fillet but if you run your finger,along the top of the fillet they'll just,pop up,and you can feel them and just remove,them with the tweezers,once the pin bones have been removed,we're going to go ahead we're going to,run our finger underneath the fillet,between the skin and that meat should,just pop up really easy,and we're going to go ahead and remove,that and put that into the bowl,once we removed all the meat from the,skin,of the fish we're going to save the,carcass put that to the side,because we're going to use it later for,stuffing the whitefish salad back in for,display,and while you're removing the meat just,look for for bones because i'm sure,you're gonna find a couple,now we're going to go ahead and we're,going to get a bunch of fresh chives and,we're going to finely chop those,and add them to the clean white fish,salad,and then we're going to get a couple,stalks of celery,and do the same cut them into strips and,then we're going to finely chop those as,well,and add those to the whitefish salad,normally i add a little bit of fresh,dill,but there wasn't any available on the,market and this is strictly optional,because some people do not like dill,so it just depends on who you're cooking,for,i happen to like the dill it just gives,it another additional,level of flavor,now we're going to add some kosher salt,some black,fresh pepper we're gonna add equal,amounts,of sour cream and mayonnaise,and depending upon how wet you like your,salad will dictate how much sour cream,mayonnaise you add,then we're to go ahead and squeeze a,half of fresh lemon,into this whitefish salad mix it all,together,being careful not to over mix because we,want to have,nice sized pieces of whitefish salad in,our,finished product now we're going to go,ahead and we're going to stuff the,whitefish salad back,into the fish and we're going to,actually we're going to,form and mold this salad,before we cover it with the skin,and we fold the skin back over and a,whitefish should look,exactly like it did before we started,removing the bones,and the fillet um,i didn't notice that the tail end had a,little bit of white fish salad sticking,out,until i looked at this video but,anyway this is andy baxt hope you enjoy,you

Marlow & Sons

Marlow & Sons

hi there I'm a Shan rumbled I'm the chef,of Marlow & Sons here in the southside,of Williamsburg we're gonna be working,with some acnes smoked whitefish today,come on in and let's get started today,we're gonna prepare a whitefish salad on,a bagel so great breakfast or brunch,item or lunch or even a breakfast for,dinner item we're using Acme smoked,whitefish the whitefish is coming from,Lake Superior and Lake Michigan very,simple recipe we're gonna start here,with our white fish we're gonna remove,some of this skin which actually pulls,right away from the fish in fact you,don't even need to use a knife you can,just use your fingers still on the bone,so the spine runs right down through the,middle of the fish and we're just gonna,pull this meat away and as you can see,the meat pulls right away from the bone,we're gonna watch out for some of these,pin bones you just want to look out for,them and we're just gonna take this meat,put it into a bowl and we'll reserve,that for a little bit later okay great,so now we're gonna make some mayonnaise,we're gonna use a food processor here,we've got some really beautiful,farm-fresh eggs from Pennsylvania and,we're going to crack,four whole eggs and after this four,whole eggs we're gonna add just four egg,yolks after this we're gonna season with,a little salt and pepper and we're gonna,begin our emulsification which in this,case is going to be the eggs that we,cracked and a little bit of grapeseed,oil you can substitute olive oil or even,canola oil for this turn the presses are,on start slowly,it's kind of the key to making,mayonnaise,and what you're looking for in the food,processor is kind of an opaque yellow,color we start to see oil slicks and,that means that the solution is,separating and you want to slow up add,the oil more slowly or maybe even start,over because it's not a good sign,and once you,once you're about halfway there you can,add a little bit of lemon juice and,we're also going to add a dollop very,tiny dollop of Dijon mustard,get this going again you're just kind of,looking for the right consistency we,don't really use an exact recipe for,this,okay there's our beautiful mayonnaise,getting back to the salad itself the,ingredients for this there's only like,three or four ingredients we talked,about the white fish already we watch,the mayonnaise being made and then in,addition of that we're just looking at a,white onion and some chives so let's,just thinly slice these chives these are,from a blooming Hill organics upstate,New York we've got these diced okay and,then we're just gonna dice this onion,here and let's mix this all together,shall we get our Acme smoked whitefish,diced onion,some chives lots of chives and of course,we have our homemade mayonnaise lots of,mayonnaise yeah we're just gonna kind of,pull that together,similar to everything that we do here in,the restaurant which is all really based,on simple techniques we want to taste,this and see how it tastes before we,actually serve it let's add a little,lemon juice because it is so rich and,the acidity is a nice counter flavor to,the smokiness of that white fish we're,going to put this way fish salad on a,toasted bagel here don't skimp on the,white fish salad and let's not skimp on,the chives either,and there we go so here we have our,toasted bagel with acne smoked whitefish,salad this smoked whitefish do we get,from acne here in the neighborhood is a,fantastic very versatile product we use,it to garnish our soups with let's say,for instance a watercress puree that,will top with Acme smoked whitefish and,some pickled onions sometimes we can put,it inside an omelet with maybe more of,these chives or other herbs it also,makes a great bacon substitute and just,a simple mixed green salad so if you're,keeping kosher or just don't want to eat,before works well for that and it also,pairs very well with this Brooklyn beer,we have right here which is a Brooklyn,local number two the brewery is actually,located just down the street from Acme,smoked fish also here in Williamsburg so,we're keeping it in the neighborhood,that's delicious very Brooklyn and very,Williamsburg

How to make Delicious homemade smoked whitefish spread salad for bagels

How to make Delicious homemade smoked whitefish spread salad for bagels

hi guys so um the last video i showed,you how to make bagels,and they came out very nicely so,what i'm going to do is i bought this,smoked white fish,and i want to see how it is it's the,first time i've made it myself,but we were recently in miami and we got,bagels there and oh my gosh it had white,fish,it had all these accoutrements it had,sprouts,and these are called micro broccoli,sprouts it had thinly sliced baby,cucumbers,and red onion so i've got that all,sliced up,so while i make it i'm going to go ahead,and toast this,okay put that in the toaster,and i'll just clean all the crumbs off,okay so i'm not,i've read a couple recipes and,it said to mix it with mayonnaise but,i was thinking that could maybe take,away all the delicious flavor so we're,kind of going to experiment,together if i can get it open,i don't know what i do without kitchen,shears,because uh if i had a knife this could,be dangerous,but it is kind of hard to get open here,guys,let's see go at another,angle,okay so we got it open,and this looks really really good,look at that such quality so,there's the skin off so i'll put i'll,mix,some with mayo's,not mayo not too much because i don't,want to,really i kind of like it the flavor to,be,by itself and i also have fresh dill,so let me get a fork out,and i also have some mayo so what i'm,going to do is,mash this up not too much,kind of chunky,and i have some lemon here i'm going to,put just a little lemon but not too much,because i don't want to change,take away from the smoke fish flavor,and i'll get some of the mayo,a nice dalla dollop,and we can also put in a little,fresh dill i've already washed this,just a little bit,they had all this at the ones in miami,and they were,so good,so that's probably set and now let's get,our bagel out,our homemade bagels,yummy so we're gonna put,this on,one side pile it up be,generous and now let's see what order,should we do,maybe the red onions first,and then we need these to stay on,so the cucumbers next,and then we've got um,alfalfa sprouts we'll put some of that,on,and we've got these pretty micro,broccoli sprouts this is the first time,i've ever bought,them so that could be for one person,and what we could do to make it easier,to eat,is cut it in half,and this one i'll save for later,and i'll try it without the mayo and see,how it goes,okay guys so enjoy until next time be,well

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