Read Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs for Free Online

refrigerator until ready to serve and drain off any excess liquid before serving.
     
    Nutritional information per portion: Energy 215kcal/891kJ; Protein 1.6g; Carbohydrate 15.1g, of which sugars 14.6g; Fat 16.8g, of which saturates 2.6g; Cholesterol 16mg; Calcium 46mg; Fibre 2.3g; Sodium 115mg.
     

Deli potato salad
     
    Potato salad is synonymous with deli food and there are many varieties, some with sour cream and some with vinaigrette. This version includes a mustard mayonnaise and olives.
     
    SERVES 6–8
     
1kg/2 1 / 4 lb waxy salad potatoes, scrubbed
1 red, brown or white onion, finely chopped
2–3 celery sticks, finely chopped
60–90ml/4–6 tbsp chopped fresh parsley
15–20 pimiento-stuffed olives, halved
3 hard-boiled eggs, chopped
60ml/4 tbsp extra virgin olive oil
60ml/4 tbsp white wine vinegar
15–30ml/1–2 tbsp mild or wholegrain mustard
celery seeds, to taste (optional)
175–250ml/6–8fl oz/ 3 / 4 –1 cup mayonnaise
salt and ground black pepper
paprika, to garnish
    1 Cook the potatoes in a pan of salted boiling water until tender. Drain, return to the pan and leave for 2–3 minutes to cool and dry a little.
     
    2 When the potatoes are cool enough to handle but still very warm, cut them into chunks and place in a bowl. Season, then add the onion, celery, parsley, olives and the chopped eggs.
     
    3 Combine the olive oil, vinegar, mustard and celery seeds, if using, pour over the salad and toss to combine. Add enough mayonnaise to bind the salad together. Chill before serving, sprinkled with a little paprika.
     
    Nutritional information per portion: Energy 323kcal/1343kJ; Protein 5.2g; Carbohydrate 21.5g, of which sugars 2.7g; Fat 24.7g, of which saturates 4g; Cholesterol 88mg; Calcium 49mg; Fibre 2g; Sodium 149mg.
     

 
Whitefish salad
     
    Smoked whitefish is one of the glories of deli food and, made into a salad with mayonnaise and sour cream, it becomes indispensable as a brunch dish. Serve it with a stack of bagels, pumpernickel or rye bread. If you can’t find smoked whitefish, you can use any other smoked firm white fish such as halibut or cod.
     
    SERVES 4–6
     
1 smoked whitefish, skinned and boned
2 celery sticks, chopped
1 / 2 red, white or yellow onion or 3–5 spring onions (scallions), chopped
45ml/3 tbsp mayonnaise
45ml/3 tbsp sour cream or Greek (US strained plain) yogurt
juice of 1 / 2 –1 lemon
1 round lettuce
ground black pepper
5–10ml/1–2 tsp chopped fresh parsley, to garnish
    1 Break the smoked fish into bitesize pieces. In a bowl, combine the chopped celery, onion or spring onions, mayonnaise, and sour cream or yogurt, and add lemon juice to taste.
     
    2 Fold the fish into the mixture and season with pepper. Arrange the lettuce leaves on serving plates, then spoon the whitefish salad on top. Serve chilled, sprinkled with parsley.
     
    Nutritional information per portion: Energy 112kcal/469kJ; Protein 10.1g; Carbohydrate 1g, of which sugars 1g; Fat 7.6g, of which saturates 1.9g; Cholesterol 28mg; Calcium 29mg; Fibre 0.3g; Sodium 421mg.
     

 
Marinated herrings
     
    This is a classic Ashkenazi dish, sweet-and-sour and lightly spiced. It is delicious for Sunday brunch and is always welcomed at a Shabbat midday kiddush reception. This dish is best made two days before you need to serve it so all the flavours are allowed to develop. Serve with some rye or pumpernickel bread.
     
    SERVES 4–6
     
2–3 herrings, filleted
1 onion, sliced
juice of 1 1 / 2 lemons
30ml/2 tbsp white wine vinegar
25ml/1 1 / 2 tbsp sugar
10–15 black peppercorns
10–15 allspice berries
1.5ml/ 1 / 4 tsp mustard seeds
3 bay leaves, torn
salt
    1 Soak the herrings in cold water for 5 minutes, then drain. Pour over water to cover and soak for 2–3 hours, then drain. Pour over water to cover and leave to soak overnight.
     
    2 Hold the soaked herrings under cold running water and rinse very well, both inside and out. Cut each fish into bitesize pieces, then place the pieces in a glass bowl or