Leftover Halibut Sandwich

It takes about 5 minutes to make this delicious dish. Inspired by a common halibut spread recipe served all across Alaska in lodges and bed & breakfasts, this recipe is great as a sandwich spread, open-faced on toast, or as a spread for crackers. The spread is meant to be served as a cold dish - so it is best to let it refrigerate for at least 30 minutes before serving. It is also worth mentioning that if you are using leftover halibut from a meal, it is best to let the halibut cool down to at least room temperature before preparing the dish - the meat is easier to flake when it is cold.

Leftover Halibut Sandwich
Leftover Halibut Sandwich

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz. cooked halibut - flaked by hand then lightly shredded with a fork

  • 1

    tbsp celery - finely chopped into little cubes

  • 1

    tsp green onion - finely chopped

  • 1

    large or 2 medium dill pickles, finely chopped

  • 2

    tbsp mayonnaise

  • salt and fresh ground pepper to taste

  • .

Directions

Combine all the ingredients in a mixing bowl and mix them well. Be sure to salt and pepper the spread to suit your taste. For those of you that are squeamish about mayonnaise I recommend blending one tablespoon into the mix at a time. Some folks add a tsp of cider vinegar and a dash or two of garlic powder as well. If you do not have green onions, you can use 1 tsp of any other onion variety or a shallot - just make sure they are finely diced. Serve on crackers or as a sandwich spread. Stays good in the refrigerator for up to 3 days.

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