Name: Smoked Whitefish and Fennel Salad
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: 1½ to 2 pounds smoked whitefish, carefully removed from the bones (about 2 cups); attractively cut fresh raw vegetables (carrots, celery, cucumbers, endive leaves, etc.); bagels, bialys, or crackers; freshly ground black pepper; About 2 tablespoons mayonnaise; About 3 tablespoons fresh grapefruit juice; ¼ teaspoon fennel seeds, finely crushed with a mortar and pestle or ground in a spice mill; 1 small fennel bulb, stalks removed and reserved for another use, some of the feathery fronds chopped and set aside for garnish, if desired; 2 tablespoons chopped fresh dill, plus additional for garnish; About 6 tablespoons sour cream

Preparation info

Yield: about
6
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

From a list of some long lines people endure in New York City (The New York Times, August 4,1996):

Zabar’s [the legendary New York culinary emporium that began as a humble Jewish appetizing store]: As preparations to break the Yom Kippur fast begin, the line at the lox counter has been known to wend its way out the door onto Broadway, around the block, and along West End Avenue.

Smoked and pickled fish are among the most popular break-the-fast foods for American Jews, who fe