Whitefish Salad


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Perfect for brunch along with lox and bagels.

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  • 1 4 lb. smoked whitefish
  • 4 stalks celery, strings removed
  • 2 C. sour cream or 1 C. sour cream and 1 C. plain yogurt
  • 3 Tbs. mayonnaise
  • Freshly ground pepper to taste
  • 2 Tbs. snipped fresh dill
  • 2 Tbs. chopped parsley

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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 C. of the sour

cream (or yogurt), the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream (or yogurt) as is wanted.

Stuff the mixture back into the skin of the whitefish, remaking the shape of a

fish. Or, if you prefer, serve in a bowl. Garnish with additional dill and parsley.

From Jane Moritz, Challah Connection, Westport, CT. The Challah Connection is a leading online source for kosher gift baskets and kosher food gifts for all occasions. © Challah Connection, 2007.

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