Mark Siegels Whitefish Salad Recipes

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MARK SIEGEL'S WHITEFISH SALAD



Mark Siegel's Whitefish Salad image

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.

Provided by Joan Nathan

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

Number Of Ingredients 8

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

Steps:

  • 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.

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