Recipe for How to Use Leftover Halibut for an Easy Sandwich Spread
Ren has been a conscious consumer for a long time and has spent many years writing about product safety.
Don't let your leftover halibut go to waste! Use it 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 five 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.
Place spread on crackers or in a sandwich
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
Preparation
- 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.
Comments
Ren Chin (author) on April 12, 2011:
that's right! it is really good on a salad as well.
s.carver from San Francisco on April 12, 2011:
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 Haruko Smith from San Francisco on April 12, 2011:
Looks delish! Love the step-by-step photos! I really need to quit being a vegetarian.
