White Fish Salad
Makes about 2 cups, serves 4-6 as an appetizer
- 2 generous cups, smoked whitefish, coarsely chopped or flaked
- 1/2 cup mayonnaise
- Juice of half a lemon
- Salt, freshly ground black pepper, to taste
- 2 tablespoons minced chives
- 2 tablespoons parsley, finely minced
- 1/3 cup sour cream
Trim the fish of bones and skin, making sure you remove all small bones. Gently flake fish into small chunks. Place in a bowl and toss with remaining ingredients.
Among other salads and spreads, Jewish Hall of Famers munched on a delicate fish salad, made with smoky whitefish and herbs. You can use lite sour cream and lite mayonnaise. Serve with black bread or crackers, or mini pitas.