Winnipeg Goldeye Salad Plate
Smoked goldeye flaked and served cold with lemon, buttered rye and onion.
🇨🇦Canada· Manitoba
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Serving platter
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 13 g
- carbs
- 20 g
- protein
- 24 g
- calories
- 290
Instructions
- 1
Lift the skin from the goldeye and flake the flesh off the bones in large pieces.
- 2
Arrange on a platter with lemon wedges and onion rings.
- 3
Butter the rye bread and cut it into halves.
- 4
Grind pepper over the fish and scatter the dill.
- 5
Serve cold, letting people build their own.
Chef's tips
Do not dress the fish — smoke, lemon and butter are the whole point.
Ingredient substitutions
- smoked goldeye → smoked whitefish, the closest widely available substitute
Storage
2 days refrigerated once flaked.
Common mistakes to avoid
- •Masking the fish with heavy sauces
Serving suggestions
Pickles and cold beer
Cooked Winnipeg Goldeye Salad Plate?
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