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By Clarissa Dickson Wright and Johnny Scott

Published 2004

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This is one of the great dishes of European Jewish cuisine and there are endless variations on the theme, in Russia in the nineteenth century they adopted the French style and added white wine, in Poland they didn’t. Some cook the carp whole, some slice it—here is one for you to try. The European Jews make endless varieties of pickled cucumbers, I remember as a child going with my father into the cool dark shops his patients ran in the East End of London to taste them, but new green (half-s