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Mark Siegel’s Whitefish Salad recipe

“I particularly like this versionof whitefish salad, because there is no filler in it. Mark, apolitical consultant who served in the Carter White House, makesit for break-the-fast as well as during the year brunches.”- Joan Nathan.

Recipe: Mark Siegel’s WhitefishSalad

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

  • Keeping the skin of the whitefish intactand the head still attached, carefully remove the bones fromthe 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 ofthe whitefish, remaking the shape of a fish. Garnish with additionaldill and parsley.

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

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

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  • Comments

    1 Comment


    I too think this recipe is wonderful. I added red onion but otherwise followed the recipe exactly. I can t say what makes this recipe so much better than similar ones, but it s my favorite by far and I have tried many. Also, I found that if I added a bit more lime juice the avocado stayed good in the refrigerator for a day or two. I love this salad. However, I used less honey, not sure I like sweet and spicy. I noticed that you use honey in other dressings as well, is this just a personal preference?

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