1 pound fresh mullet fillets
1 cup boiling water
1 onion slice
2 tablespoons lemon juice
¾ teaspoon salt
1 loaf Vienna bread, about 14 inches long
½ cup chili sauce
½ cup chopped dill pickles
¼ cup sliced green onions
1 tablespoon horseradish
1 cup shredded cheddar cheese
Skin fillets. Place fish in a 10-inch fry pan. Add water, onion slice, lemon juice and ½ teaspoon salt. Cover and simmer 5 to 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from liquid; drain and chill. Flake.
Cut loaf of bread in half lengthwise. Hollow out top and bottom halves leaving an outside shell ¾ inch thick. Tear bread removed from center of loaf into small pieces.
Combine remaining ingredients, flaked fish, and bread pieces; mix well.
Pile bottom shell and mound up.
Place top shell over filling. Wrap loaf securely in aluminum foil.
Bake in hot oven at 400 degrees F., 40 minutes or until loaf is hot.
Cut into thick chicks or slices.
Makes 6 servings.