Mark Siegel's Whitefish Salad
"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.
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.
Makes enough for at least 10 people (D).
Recipe from: Jewish Cooking in America by Joan Nathan.