(maryanne kehoe) wrote:

When did this happen---I miss my collectible "Big Beer" cups! Seriously
though, I have noticed the prices have gone waayyy up and even though
the service is OK, there are some "little things" missing. Comments
anyone?



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.

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

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.

Yield: enough for at least 10 people (D).


Jewish Cooking in America
September 1998
Joan Nathan

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