Recipe - Mark Siegels Whitefish Salad

4 pound Smoked whitefish
5 Stalks celery, strings
2 cup Sour cream, (approximately)
3 tablespoon (heaping) Mayonnaise
Freshly ground pepper
2 tablespoon Snipped fresh dill
2 tablespoon 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 breakthefast as well as during the year brunches.

Jewish Cooking in America Joan Nathan Formatted by Elaine Radis; P* ID
BGMB90B; Internet ID: Auntie_E@Prodigy.com. Originally posted on the Jewish
Recipe Mailing List. Converted from text using MMCONV20.1.
Posted to MCRecipe Digest V1 #372, by Nancy Berry nlberry@prodigy.net on
Wed, 15 Jan 1997.