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Ingredientes
- 4 lb Smoked whitefish
- 5 stalk celery, strings
- 2 c. Lowfat sour cream, (approximately)
- 3 Tbsp. (heaping) Mayonnaise Freshly grnd pepper
- 2 Tbsp. Snipped fresh dill
- 2 Tbsp. Minced parsley Garnish: sprigs of fresh Dill and/or possibly parsley
Direcciones
- 1. 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.
- 2. Dice the celery and combine with the whitefish, along with 1 c. of the lowfat sour cream, the mayonnaise, and the pepper. Add in the dill and parsley and as much more lowfat sour cream as is wanted.
- 3. Stuff the mix back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.
- I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 10 servings | |
| Calories 288 | |
| Calories from Fat 95 | 33% |
| Total Fat 10.8g | 14% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1900mg | 79% |
| Potassium 883mg | 25% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.94g | 1% |
| Protein 43.55g | 70% |
