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.
