RFCJ RECIPE ARCHIVE
Posted by : BGL Whitefish Salad, Mark Siegel's - dairy
This has been one of my favorite White Fish Salads to make for Shabbat Lunch. If white fish is not available I have found that Smoked trout filets workvery well . Enjoy, Barbara * Exported from MasterCook Mac * Recipe By : Joan Nathan and Mark Siegel Serving Size : 10 Preparation Time :0:30 Categories : seafood Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound smoked whitefish 5 stalks celery -- strings removed 2 cups sour cream (approximately) 3 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 it wanted. Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley. From: Yield: Enough for at least 10 people 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. This is a nice salad that can be made with other smoked fish such as smoked trout! - - - - - - - - - - - - - - - - - - Per serving: 36 Calories; 3g Fat (82% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 68mg Sodium NOTES : "Jewish Cooking In America" by Joan Nathan
