BRUSH
Keeping It Clean

The Jewish High Holidays are fast approaching and everyone looks for something new, easy and delicious (which of course is not hard, sticky or chewy), and I think I stumbled onto a really good dish for a Break-the-Fast Meal.

The celebration of our granddaughter's first birthday included dozens of friends and relatives; the house was full and so, of course, we ordered too much food. We had literally pounds of white fish left even after sending packages home with everyone we could corner.

What to do…easy, check every Jewish web site and cookbook -- not much help except for Joan Nathan's Jewish Cooking in America. The following is an adaptation of the white fish salad in her book.

This recipe is not dietetic, but it is delicious.

We wish everyone a happy, healthy New Year!

• 1 4-pound smoked white fish

Reserving the skin, head and tail (optional). Remove the fish carefully from the bones, feeling the chunks of meat for tiny bones.

Dressing

Combine the following in a deep bowl:

• 5 to 6 stalks of celery, peeled and finely chopped
• 5 to 6 scallions, trimmed and finely chopped (including some of the greens)
• 1 shallot, finely chopped
• dash of White Lee & Perrins Worcestershire Sauce, optional
• 1 3/4 c. sour cream
• 4 tbsp. Hellmann's Mayonnaise

If you have reserved the fish skin, etc., stuff the fish mixture back into the skin and reshape into a fish shape. Garnish with dill, parsley and lemon.

If you have not saved the skin, just place salad in a pretty bowl, garnish with sprigs of dill and parsley and slices or wedges of lemon.

Serve with tomatoes, cucumbers, and sweet onions on bagels or as a spread on crackers.

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