An adaptation of an old favorite, this fish salad sandwich is easy to whip up for a quick, tasty lunch. You can use any white fillets like perch or walleye or you can use trout or salmon which are more traditional for this recipe. Normally, a fish salad sandwich would include raw vegetables such as raw celery, carrots, and/or onions. For a new take, this recipe swaps out the raw vegetables for a simple coleslaw mix and added bacon bits. You can adapt this recipe in many ways according to your preferences with your aioli or dressing selection and how you like to season your fish. Grab a couple buns and toss your fish salad in a cooler for an easy on-the-go lunch if you’re headed back out on the water.
Walleye Bites (Hot or Cold Dip)
Preheat oven to 350F. Lay walleye on baking sheet, drizzle with olive oil, season with salt and pepper. Bake till cooked through, approximately 12-15 minutes. Remove from oven and let cool.
Combine onion, garlic, capers, and dill in bowl. Mix in cream cheese, sour cream and lemon juice.
Break apart all the walleye fillets into small pieces, combine into cream cheese mixture.
Allow mixture to cool for an hour before topping crackers or french bread.
For a hot spread, bake at 375F for 20-30 minutes stirring occasionally.