Yield: 10 Servings
|4 pounds||Smoked whitefish|
|5||Stalks celery, strings|
|2 cups||Sour cream, (approximately)|
|3 tablespoons||(heaping) Mayonnaise|
|Freshly ground pepper|
|2 tablespoons||Snipped fresh dill|
|2 tablespoons||Chopped parsley|
|Garnish: sprigs of fresh Dill and/or parsley|
1. 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.
2. 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.
3. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
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.
Jewish Cooking in America Joan Nathan Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@.... Originally posted on the Jewish Recipe Mailing List. Converted from text using MMCONV20⅒.
Posted to MC-Recipe Digest V1 #372, by Nancy Berry <nlberry@...> on Wed, 15 Jan 1997.