“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
Yield: enough for at least 10 people (D).
Recipe from: Jewish Cooking in Americaby Joan Nathan.
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