Out of all the traditional Rosh Hashanah foods we enjoy, fish seems to get the least amount of airtime. Perhaps that’s because apples and honey or round challot are more tempting than fish heads. Perhaps. But this doesn’t have to be the case.
Since Rosh Hashanah translates to the “head of the year”, many literally eat a fish head to start off the New Year. Fish is also a sign of fertility, another good reason to go fish. But, it doesn’t have to replace Bubbe’s beloved brisket as the main course. Whip up this Rosh Hashanah appetizer twist on classic whitefish salad with a spicy horseradish bite.
- Prep Time
- 4-6 servingsServings
- 1 pound smoked whitefish
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream (can be dairy free)
- 1 tablespoon Gold’s prepared horseradish
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice (from 1 lemon)
- ½ teaspoon black pepper
- 1 tablespoon fresh minced dill for garnish
- Bagel chips, sliced cucumbers, etc for serving
1. Flake fish off from the bones if yours comes on the bone, making sure not to get any pin bones.
2. Transfer to a medium bowl, and finish pulling fish apart until very flaky. Mix in remaining ingredients and chill until ready to serve. Can be make 1 day ahead of time. Garnish with dill and serve with bagel chips and sliced cucumbers.