Whitefish Rockin' Rolls

It’s Great Lakes twist on a coastal lobster classic: Creamy, smoky, herb-brushed, and packed into toasted Hawaiian rolls — finished with a sprinkle of fresh chives. This is how the Midwest rolls.

What You'll Need

Makes four (4) rolls

• 1 can GLTF Original Cold Smoked Whitefish (oil not drained)
• 2 tbsp Duke’s Mayo
• 1 celery stalk, finely diced
• 1 tsp lemon juice
• Pinch of salt & black pepper, to taste
• 4 King’s Hawaiian rolls (split-top preferred)
• 2 tbsp butter, melted
• ¼ tsp each garlic powder, onion powder, dried dill
• Fresh chopped chives, for garnish

How to prepare

1. Make Herbed Butter: Stir garlic powder, onion powder, and dill into melted butter. Brush over the buns and toast until golden and crisp.
2. Build the Mix: In a bowl, gently combine the full tin of whitefish (with oil), mayo, celery, lemon juice, salt, and pepper. Keep it chunky—don’t overmix.
3. Assemble: Spoon evenly into toasted buns. Top each with a generous pinch of fresh chopped chives.
4. Serve Cold or Room Temp: Perfect picnic fare or passed appetizer. Optional lemon wedge on the side.