Keto Whitefish Salad
Dive into the rich, creamy flavors of this Keto Whitefish Salad, a low-carb twist on a classic favorite. Perfectly flaked whitefish—think cod, haddock, or pollock—is tossed in a luscious blend of mayonnaise, sour cream, and zesty lemon juice, creating a dish that's both light and satisfying. Crunchy celery and red onion add texture, while dill pickles and fresh dill bring a burst of tangy, herbaceous notes. A hint of smoked paprika and garlic powder elevates the flavor, making this salad irresistibly savory and keto-friendly. Ready in just 15 minutes, this versatile dish can be enjoyed as a dip, a refreshing spread, or served over mixed greens for the ultimate low-carb lunch. Indulge in this easy-to-make whitefish salad that’s as nutritious as it is delicious!
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Ingredients
- 340 grams whitefish (such as cod, haddock, or pollock), cooked and flaked
- 120 grams mayonnaise
- 60 grams sour cream
- 50 grams celery, finely diced
- 30 grams red onion, finely diced
- 40 grams dill pickles, finely chopped
- 5 grams fresh dill, chopped
- 15 ml lemon juice
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
1. Begin by ensuring the whitefish is fully cooked and flaked into small pieces. If using leftover cooked fish, ensure it is cooled to room temperature before proceeding.
Step 2
2. In a large mixing bowl, combine the mayonnaise and sour cream until smooth and well-mixed.
Step 3
3. Add the diced celery, red onion, and dill pickles to the bowl for crunch and tangy flavor. Mix well.
Step 4
4. Stir in the fresh dill, lemon juice, garlic powder, smoked paprika, salt, and black pepper. This builds layers of flavor into the salad base.
Step 5
5. Gently fold the flaked whitefish into the mixture until evenly coated with the creamy dressing. Be careful not to break the fish too much to preserve texture.
Step 6
6. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preferences.
Step 7
7. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This allows the flavors to meld beautifully.
Step 8
8. Serve chilled as a dip, spread, or on a bed of mixed greens for a low-carb lunch. Enjoy!
Nutrition Facts
| Serving size | (668.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1389.8 |
| Total Fat 102.8g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 347.6mg | 0% |
| Sodium 2199.6mg | 0% |
| Total Carbohydrate 37.9g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 7.3g | |
| Protein 84.0g | 0% |
| Vitamin D 800.0IU | 0% |
| Calcium 216.1mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1524.1mg | 0% |
Source of Calories