Bluefish is an oily fish, like mackerel, which is a good substitution. Any smoked whitefish will work. The mixture is great on salad, or try it with bread!From Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C. Serves 4-6
- 1 pound smoked bluefish
- 2 tablespoons sweet peppers, minced
- 1 tablespoon hot pepper, seeded and minced
- 1 tablespoon celery leaves or celery stalk, minced
- 2 tablespoons mayonnaise (homemade best, storebought OK)
- 1 teaspoon honey
- A dash of cider vinegar
- Bibb lettuce, amount is up to you
- Remove any skin from the bluefish. Break the fish into small pieces, removing any bones that may appear. Combine with peppers in a bowl.
- Thin the mayonnaise with the honey and vinegar. Add the mayonnaise to the bowl and mix until ingredients come together.
- Scoop mixture onto a bed of Bibb lettuce, and enjoy with a thin sliced grilled baguette.