Smoked Bluefish Salad
Photo by Michael Piazza / Styled by Catrine Kelty
Bluefish is abundant in the summer in New England. A rich, oily fish, it's best cooked the day it's caught, so try to find a friend who can catch some for you—or, better yet, try your hand at fishing the "blues" yourself!
2 pounds bluefish filets
kosher salt, to taste
¼ cup mayonnaise
1 tablespoon wine vinegar
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
Salt to taste
4 hard-boiled eggs, peeled and cut in half
1 bunch scallions, chopped
3 stalks celery, chopped (about ½ cup)
1 medium cucumber, sliced (about 1 cup)
1 bunch radishes, sliced (about 1 cup)
2 cups heirloom tomatoes, sliced
¼ cup chopped dill
½ cup chopped parsley
Pat bluefish dry and season liberally with salt. Prepare grill for indirect heat (about 200°.) Place bluefish on cool side. Check every 30 minutes and add more coals if needed. Fish is done when thermometer reads 145°, about 1 hour. Remove and cool.
While fish is smoking, boil and peel the eggs.
Make the dressing by combining mayonnaise, mustard, shallots, Worcestershire sauce, vinegar and herbs. Break fish into 1- to 2-inch pieces—removing any skin and checking carefully for bones—and gently fold into the dressing.
Arrange greens, eggs and vegetables on a serving plate. Top with bluefish salad and finish with more dill and parsley.
This recipe appeared in the Summer 2018 issue as part of a larger story on Backyard Smoking.