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Bring the water, onion, celery, lemon juice, salt, and pepper to a boil. Reduce the heat to low and simmer for 5 minutes. Add the fillets, cover loosely with greased parchment or waxed paper, and poach over low heat until the fish is cooked through, 8 to 12 minutes, depending on the thickness of the fillets. Remove the fish from the poaching liquid and let cool. Combine all the dressing ingredients. Flake the fish. Add the dressing, tossing to coat. Chill well before serving. Variations: Russian Fish Salad: Add 3 cups cooked and cubed potatoes, 3 cups cookd and cubed beets, 3/4 pound cooked green beans and 2 to 3 tablespoons prepared horseradish. Curried Fish Salad: Omit the lemon juice and add about 2 teaspoons curry powder. Recipe by: Gil Marks, __The World of Jewish Entertaining__ Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (2545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1423 (74%)|
|Amt Per Serving||% DV|
|Total Fat 158.1g||211 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 42.5g|
|Polyunsanturated Fat 85.1g|
|Cholesterol 122.3mg||38 %|
|Sodium 4506.7mg||155 %|
|Potassium 783.6mg||21 %|
|Total Carbohydrate 134.7g||40 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 126.8g|
|Protein 8.3g||12 %|
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Calories per serving: 1925
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