by Caryn Broitman
Cut the skin of the whitefish and fold it back. Take the meat out and then lift up the spine of the fish with most of the bones. Take out any remaining bones. Lift up the remainder of the fish and put all the fish in a bowl. Flake the fish with a fork and then add mayonnaise, low-fat sour cream, and lemon to taste. Put the salad back into the fish.