Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the sour cream is gluten-free.


"A little bad taste is like a nice dash of paprika." -Dorothy Parker

The refrigerator light goes on...

This recipe is a homage to the smoked whitefish salads that you might get in a New York deli. Those salads are made with smoked fish that is not always available.

Using just a bit of the smoked paprika adds the smoky flavor. The fish in this salad is fresh and flaky. The dill pickle, dill, mustard and sour cream round all of that out for a fresh, creamy salad. The caraway seed seals the deal with that slight hint of a rye bread flavor.

You can use almost any white fish but a flaky fish such as rockfish, drum or flounder works well. If you are using a fattier fish like halibut or cod, the fish might take a bit longer to cook. The lighter fish might only take about 8 minutes.



White Bean White Fish Salad

Servings: 2 | Serving size: about 1 1/2 cups salad

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can be multiplied and keeps well, refrigerated, 3-4 days.

White Bean White Fish Salad


Place a large skillet in the oven and preheat to 375°F.

When the oven is hot add the oil to the pan and swirl to coat.

Add the fish and return the pan to the oven. Depending on the type of fish and thickness cook for about 6 minutes and then turn.

Cook for another 4 minutes.

Remove from the pan to a paper towel to cool.

While the fish is cooling place the celery, shallot, lemon juice, dill pickle, fresh dill, mustard, smoked paprika, sour cream, white beans, and salt in a large mixing bowl.

Crush the caraway seeds in a mortar and pestle.

Add them to the bowl.

Flake the fish into large pieces (about 1 inch by 1/4 inch) into the bowl.

Fold together gently.

Chill well for about an hour before serving.

Nutrition Facts

Serving size: about 1 1/2 cups salad

Servings: 2

Amount Per Serving

Calories 431 Calories from Fat 117
% Daily Value
Total Fat 13g 17%
    Saturated Fat 4g 17%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 78mg 26%
Sodium 526mg 23%
Total Carbohydrates 40g 15%
    Dietary Fiber 10g 35%
    Sugars 1g
Protein 37g
Vitamin K 57mcg