1 head bib/Boston lettuce washed dried and leaves separated
2 Roma tomatoes diced
Zest of 1 lemon
1-1/2 Tbsp. freshly squeezed lemon juice
1 cup good mayonnaise
1-1/2 Tbsp. Extra virgin Olive Oil
3/4 tsp. Kosher salt
1/4 tsp.freshly ground white pepper
Toasted sliced cibatta or baguette
With your hands, flake the whitefish in big pieces, being careful to discard all the skin and bones.
In a medium bowl, gently combine the red onion, Italian parsley, celery, mayonnaise, lemon juice, lemon zest, olive oil, salt and pepper. Taste for seasoning. Add whitefish and fold gently.
Rub each piece of bread with the whole garlic.
Arrange two or three lettuce leaves per plate to make a flower shape. Scoop a small amount of the smoked Whitefish salad into each lettuce cup. Garnish each cup with diced tomato, Italian parsley and extra virgin olive oil. Serve with the crostini.
Chef’s Note: This will be great with a glass of Chardonnay.