- 1 4-pound smoked whitefish
- 5 stalks celery, strings removed
- 2 cups sour cream (approximately)
- 3 heaping tablespoons mayonnaise
- Freshly ground pepper to taste
- 2 tablespoons snipped fresh dill
- 2 tablespoons chopped parsley
- Garnish: sprigs of fresh dill and/or parsley
- 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.
- Dice the celery and combine with the whitefish, along with 1 cup of the sour cream, the mayonnaise, and the pepper. Add the dill and parsley and as much more sour cream as is wanted.
- Stuff the mixture back into the skin of the whitefish, remaking the shape of a fish. Garnish with additional dill and parsley.