This is a delicate, German-inspired version of the standard whitefish spread you find next to the lox on many Jewish holiday buffets.
Serve with bread or on its own.
SMOKED WHITEFISH AND APPLE IN CREAM AND CHIVES
Makes about 3 1/2 cups (6 to 8 appetizer servings)
MAKE AHEAD: The salad needs to be refrigerated for at least 1 hour and up to 1 day before serving.
1 1/2 pounds skin-on smoked whitefish
3/4 cup chilled heavy whipping cream
1/4 cup chopped chives
1 medium green apple, such as Granny Smith
Use your hands and a knife to remove/discard the skin and bones from the fish. Break the remaining meat into large chunks and place in a large bowl. Check for missed pin bones; do not skip this step.
Beat the cream in the bowl of a stand mixer or hand-held electric mixer on low speed for 2 to 3 minutes, just until slightly thickened. Stop and fold in the chives.
Pour the cream over the whitefish and toss gently to coat.
Cut the apple into eighths, discarding the core and seeds, then cut each section into very thin slices. Add to the whitefish-cream mixture and toss gently to incorporate. Cover with plastic wrap and refrigerate for at least 1 hour (to meld flavors) and up to 1 day.
NUTRITION Per serving (based on 8): 130 calories, 10 g protein, 3 g carbohydrates, 9 g fat, 5 g saturated fat, 45 mg cholesterol, 420 mg sodium, 0 g dietary fiber, 2 g sugar
(Recipe from caterer Vered Guttman, Haaretz.com)
