So, my Grandmother is a huge fan of the Smoked Whitefish. I guess it’s an Ashkenazi thing... we never ate smoked fish much, mostly because we have always lived next to the coast and fresh fish has always been plentiful. My Mamma used to make a version of this classic dish with fresh cod. everyone loved it with the exception of my sister who refuses to eat fish... go figure!
In any case, the term “whitefish” refers to several species of fish, particularly cod, whiting, and haddock, but also hake, pollock, and others. Whitefish is also the name of several species of Atlantic freshwater fish (so the use of the two-word term 'white fish' is less misleading) commonly used in Ashkenazi Jewish cooking. These cheap (and adaptable) fish are used for a number of purposes: poached for Shabbat, ground into gefilte fish, or smoked.
Whitefish is sold either whole or filleted. It can be found in most Jewish delis and gourmet markets. I am lucky; I have Ali’s inexpensive Kosher-Halal grocery around the corner. Any decent market of that nature should have it too! Serve this chilled as a Schmere with toasted Italian bread, cream cheese, sliced onion, cucumber, and radishes. Or stuff it into a tomato and garnish with dill. For a Pareve meal, use all mayonnaise; mayonnaise recipe follows.

Insalata di Pesce – Whitefish Salad
Ingredients:
2 lb. whole or filleted whitefish (Cod, Haddock, Hake, Whiting, Pollock) OR 2 lb. whole or filleted whitefish, smoked
1/3 cup plain Greek Yoghurt or Sour Cream (or sub 1/3 additional mayo)
1/3 cup mayonnaise
1/4 cup Lemon Juice
1/2 cup Celery Stalks, minced
2 tbsp fresh dill, minced
2 tbsp fresh chives, minced
Salt and pepper to taste

Preparation:
If you purchased fillets, remove the skin, skip ahead to “Step 2.”
Step 1. Peel the skin from the whitefish. It should come off easily. On each side of the fish, you will see a centerline running from tail to gill. Using a fork, pull the meat outward from that centerline, following the diagonal grain of the meat. This will help you avoid the tiny bones that are sometimes caught in the meat.
Step 2. After the fish has been cleaned, flake the meat in small pieces into a bowl. Check for bones as you go. If you notice any bones, remove them and discard. Once the meat is in the bowl, shred it with a fork and your fingers. Remove any additional bones you might have missed. Add mayonnaise, yoghurt, celery pieces, dill, and chives to the whitefish and use the fork to blend. Season the salad with pepper and fresh lemon juice to taste.
Serves: 6 - 8 Total time: about 45 minutes


Maionese – Basic Mayonnaise
Ingredients:
2 Egg Yolks
3 -4 tablespoons Fresh Lemon Juice
2 cups Extra Virgin Olive Oil
Salt, to taste
Freshly ground Pepper, to taste

Preparation:
Place the egg yolks in a bowl. Using a hand mixer or food processor, add a bit of the lemon juice and process until combined. With the motor still running, gradually add the olive oil, a few drops at a time, until it begins to form a thick emulsion. Add the remaining oil in a very thin, slow stream until all the oil is incorporated and the mixture is thick. Add lemon juice to taste and season with salt and pepper (if desired). If it seems a bit too thick, thin it with a bit of water. If you are concerned about salmonella, look for pasteurized eggs.