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Smoked Whitefish Pinwheels


This is a wonderful small plate or first course and an incredible addition to any shalosh seudos menu. The pinwheels are adorable, light, and super flavorful. The whitefish mixture makes a great kiddush dip and is delicious served with challah.  


Prepare the Whitefish Spread

1. Whisk together mayonnaise, cream cheese, lemon juice, Dijon mustard, parsley, horseradish, Sriracha, Worcestershire sauce, and Old Bay Seasoning in a medium bowl.
2. Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill for at least two hours or up to three days.

Prepare the Pickled Onions

1. Heat vinegar, sugar, salt and one cup water over low heat until sugar and salt dissolve. Place onion in a small nonreactive bowl; pour vinegar mixture over. Let sit at room temperature for one hour.

Notes: Can be made two weeks ahead. Cover and chill. Drain onions before using.


1. Lay flatbreads on a clean work surface or countertop. Spread about half of the smoked whitefish spread on each flatbread, leaving a half-inch border all around. Top with arugula and pickled onions.
2. Roll each flatbread, creating a long log about three inches wide. Wrap in plastic wrap and refrigerate until ready to serve.
3. When ready to serve, gently unwrap and, using a sharp knife, slice into one-and-a-half-inch-thick pieces. Place 2 pinwheels onto each plate. Use a toothpick to hold in place if needed, or for decoration.

Tips: MAKE AHEAD: The whitefish spread can be prepared a few days ahead of time and stored in the refrigerator. The pinwheels can be put together a few hours before serving or up to one day before slicing. Slice shortly before serving and plate before guests arrive.


Styling and Photography by Chay Berger