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Recipe for How to Use Leftover Halibut for an Easy Sandwich Spread

Updated on June 24, 2017
Place spread on crackers or in a sandwich
Place spread on crackers or in a sandwich

Halibut Sandwich Spread

If you have leftover halibut and don't know what to do with it, this is a great solution! 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, 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, as the meat is easier to flake when it is cold.

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

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finely chop celerychop green onionsMix all the ingredients together in a bowl using a fork
finely chop celery
finely chop celery
chop green onions
chop green onions
Mix all the ingredients together in a bowl using a fork
Mix all the ingredients together in a bowl using a fork

Preparation

  1. 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.
  2. 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.
  3. Serve on crackers or as a sandwich spread.

Stays good in the refrigerator for up to 3 days.

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    • Ren Chin profile image
      Author

      Ren Chin 6 years ago

      that's right! it is really good on a salad as well.

    • s.carver profile image

      s.carver 6 years ago from San Francisco

      Yum! It's a lot like tuna salad, only tastier, I bet. I might try it on a salad, with a squeeze of lemon.

    • Simone Smith profile image

      Simone Haruko Smith 6 years ago from San Francisco

      Looks delish! Love the step-by-step photos! I really need to quit being a vegetarian.