Mark Siegel's Whitefish Salad

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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.

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   Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper.

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   Add the dill and parsley and as much more sour cream as is wanted.

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

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   Garnish with additional dill and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.