A Recipe for a Delicious 4th of July
Program Director Hanna Griff-Sleven shares her favorite kosher July 4th recipe. Happy Independence Day!
My mother would make this dish when she had her friends over for lunch or dinner and for family parties in the summer. I remember it especially on July 4th as it was my grandparents wedding anniversary. More often than not we would go to my Auntie Barbara’s house in Sharon, Mass. which was more rural than Waltham, where we lived. It was hot and fun and chaotic with all the relatives and they lived near a pond where we could swim.
Our family and my grandparents were kosher and loved fish of all sorts so my mum found this recipe in one of the Sisterhood cookbooks that she collected. This one is from Sisterhood Adath Sharon (1964) and it is based Esta Thaler’s recipe with my mother’s special touch. My mother served the salad in a big wooden bowl carved like a fish that my bubba gave my mother. My sister and I loved that bowl almost as much as the salad!
Mock Lobster Salad
3 lbs. of haddock
1 onion, diced
3/4 cup mayonnaise
4 tablespoons chili sauce or ketchup
1 celery stalk diced
George Washington Broth/Seasoning or salt and pepper
Fill a large pot with salted walter and half the onion and bring to a boil. When water boils, put in haddock and cook for 10 minutes.
Drain, flake the fish and add rest of the onion. Add 4 tablespoons chili sauce or ketchup, mayonnaise, celery and George Washington seasoning.