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3/4 pound whole smoked whitefish
Remove head and tail and reserve for decoration. Bone fish and shred making sure all bones are removed. This step may be done a day ahead.
Combine fish with egg, celery, and onion. Add juice, mayonnaise, and pepper.
Garnish with cucumber slices and/or lemon slices and/or capers and/or fresh dill or parsley.
Author's Notes:
Posted by Barbara Wasser, Author
Nutritional Info Per Serving: N/A
1 large hard boiled egg, peeled and chopped
1 celery stalk, finely chopped
1 tablespoon grated onion
1 teaspoon lemon juice, to taste
1/4 cup mayonnaise, to taste
1/2 teaspoon pepper, to taste
Cucumber slices, for garnish
Lemon slices, for garnish
Capers, for garnish
Fresh dill or parsley, for garnish
Sunday family brunch, Sabbath kiddush centerpiece, and perennial buffet favorite, our Signature Whitefish Salad may be shaped into an oval on a serving plate and decorated with the head and tail. Follow the step-by-step photos for an elegant presentation.