| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Jewish |
Seafood, Salads, Jewish |
5 |
Servings |
INGREDIENTS
| 2 |
lb |
Smoked whitefish |
| 2 1/2 |
|
Stalks celery, strings Removed (I leave this out) |
| 1 |
c |
Sour cream, approximately |
| 1 1/2 |
tb |
Mayonnaise, heaping |
|
|
Freshly ground black pepper |
| 1 |
tb |
Snipped fresh dill * |
| 1 |
tb |
Chopped parsley * |
|
|
Garnish, sprigs of fresh |
|
|
Dill and or parsley |
INSTRUCTIONS
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
Elaine's Note: I use the dill, parsley as a garnish only, we like our salad
straight. I also chunk the salad, and do not mush the fish.
Posted to MC-Recipe Digest V1 #371, by "becca@ia.net" <beccas@ia.net> on
Tue, 14 Jan 1997.
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