"I particularly like this version
of whitefish salad, because there is no filler in it. Mark, a
political consultant who served in the Carter White House, makes
it for break-the-fast as well as during the year brunches."
- Joan Nathan.
Mark Siegel's Whitefish
Salad
1 4-pound smoked whitefish
5 stalks celery, strings removed
2 cups sour cream (approximately)
3 heaping tablespoons mayonnaise
Freshly ground pepper to taste
2 tablespoons snipped fresh dill
2 tablespoons chopped parsley
Garnish: sprigs of fresh dill and/or parsley
- Keeping the skin of the whitefish intact
and the head still attached, carefully remove the bones from
the whitefish and place the meat in a mixing bowl.
- Dice the celery and combine with the whitefish,
along with 1 cup of the sour cream, the mayonnaise, and the pepper.
Add the dill and parsley and as much more sour cream as is wanted.
- Stuff the mixture back into the skin of
the whitefish, remaking the shape of a fish. Garnish with additional
dill and parsley.
Yield: enough for at least 10 people (D).
Recipe from: Jewish Cooking in America
by Joan Nathan.
