Whitefish Salad with Labneh and Lemon
Ingredients
- 6 scallions, thinly sliced
- Zest and juice of 1 lemon plus more juice to taste
- Kosher salt and black pepper
- 1/2 to 3/4 cup labneh, Greek yogurt, or sour cream
- 2 pounds hot-smoked whitefish, trout or salmon, picked off the bone
- 4 stalks celery, thinly sliced on the bias plus any leaves, reserved
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup fresh dill, roughly chopped
- Rye toast, bagels or crackers, for serving
- Crisp lettuce and/or sliced cucumbers, for serving
- Lemon wedges, for serving
Instructions
- Combine scallions, lemon zest and juice in a large bowl. Season with salt and pepper and let sit for at least 5 minutes or up to 1 hour.
- Stir in labneh (start with 1/2 cup and add more to taste after the following ingredients), then fold in picked fish, sliced celery, parsley, all but 1 tablespoon dill and sliced chives. Season with more salt, pepper and lemon juice to taste.
- Top with reserved dill and celery leaves. Serve with toast, bagels or crackers, as well as lettuce, cucumbers and lemon.