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.

　　

Ingredients

Yield: enough for at least 10 people (D)

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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