- One 4 pound smoked whitefish
- 5 stalks
celery, strings removed
- 2 cups
sour cream (approximately)
heaping tablespoons mayonnaise
ground pepper to taste
tablespoons snipped fresh dill
tablespoons chopped parsley
sprigs of fresh dill and/or parsley
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.
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 it
the mixture back into the skin of the
whitefish, remaking the shape of a fish.
Garnish with additional dill and parsley.