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At Mile End Delicatessen in Brooklyn, Rae and Noah Bernamoff redefine Jewish comfort food with a made-from-scratch, ingredient-driven approach. Now, in The Mile End Cookbook, the husband-and-wife team gives us the tools to re-create their restaurant’s favorites--from braised brisket to sour pickles to this smoked whitefish salad--at home. Instead of masking the bold flavor of the smoked fish with loads of mayo, the couple dresses the fish with lemon and olive oil and tosses in dill, celery, red onions, scallions and pickled asparagus to provide a range of tangy, salty and bright flavors. Served with toasted bagels or sliced pumpernickel bread, this salad is a fitting centerpiece for a delicatessen-inspired brunch.
We love pickled asparagus from the Jefferson General Store (use any leftovers in a Bloody Mary).
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