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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

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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.

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