Mark Siegel's Whitefish Salad
- Preparing Time: -
- Total Time: -
- Served Person: Yield: enough for at least 10 people (D)
- freshly ground pepper to taste
- 2 tablespoons chopped parsley
- 2 tablespoons snipped fresh dill
- Carbohydrate 2 g(1%)
- Cholesterol 86 mg(29%)
- Fat 14 g(22%)
- Fiber 1 g(2%)
- Protein 44 g(87%)
- Saturated Fat 6 g(31%)
- Sodium 1913 mg(80%)
- Calories 321
Preparation 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. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
Preparation 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. Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf
