In New York, this sandwich filling is made using white fish, but in France I use smoked mackerel, which is technically a ‘blue’ fish. I can guarantee it’s just as good.
Remove the skin from the fish and lift the flesh from the bones. Add the fennel and/or celery, onion, sour cream and mayonnaise. Season with the salt and pepper and gently combine. Place in the refrigerator for at least 30 minutes.
Slice the bialys in two. Cover the bottom half of each bialy with two lettuce leaves, then add the blue fish filling. Top with the slices of cucumber or pickle and the other half of each bialy. Enjoy immediately.
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