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
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.
