There’s something special about smoked whitefish salad, a dish that is rarely seen outside of Jewish delis. Made with mayonnaise and sour cream, smoked whitefish, fresh dill, and lemon, it is commonly served at shiva, break-fast, or post-synagogue kiddush. This vegan take on the classic uses hearts of palm and creamy white beans to replicate the rich and flaky texture of whitefish. Flavoured with vegan mayonnaise, lemon zest, Dijon, and salty dulse (seaweed flakes), this “whitefish” salad is delicious on bagels and breads or served in a scoop on top of a salad.
Introducing Hearts of Palm
This up-and-coming ingredient can be found in the canned vegetable section of your local grocery store. Like the name suggests, they are the core of palm plants and are preserved in brine. They have a mild flavour with a crunchy exterior and slightly stringy interior.
Serves: 4
On the table in 10 minutes
Ingredients
- 1 (14-oz) can white beans, drained and rinsed
- 1 (14-oz) can whole hearts of palm, drained
- ¼ cup finely chopped celery
- 1 tablespoon finely chopped red onion
- 3 tablespoons vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1½ teaspoons liquid smoke
- ½ teaspoon lemon zest
- ½ teaspoon dulse flakes
- 1 teaspoon lemon juice
- 3 tablespoons minced fresh dill, divided
- Salt
- Black pepper
Method
- In a medium bowl, roughly mash the beans with a fork. Using a fork, shred the hearts of palm into the bowl with the beans.
- Add the celery, red onion, mayonnaise, Dijon mustard, liquid smoke, lemon zest, dulse flakes, lemon juice, and 2 tablespoons of the dill and mix until well combined. Season with salt and pepper, to taste.
- Top with the remaining 1 tablespoon of dill and serve immediately.
Note: Store in an airtight container in the fridge for up to 4 days.
Variation: Try using canned artichoke hearts in brine or jackfruit instead of the hearts of palm.
Substitution: Use 1 teaspoon of finely chopped nori seaweed for the dulse flakes or simply omit it. The liquid smoke can be substituted with 1 teaspoon of smoked paprika and 1 teaspoon of soy sauce, but this will alter the colour.
Recipe by Micah Siva, author of Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine