Ingredients

For the White Bread:
1 tablespoon yeast
2 cups warmed milk
1/4 cup butter, melted
1/4 cups sugar
4 cups all-purpose flour
1/2 tablespoon salt

4 tablespoons butter, for cooking fish and shrimp
1/2 cup chopped cucumber
1/2 cup grated carrots

1/2 cup chopped celery
1/4 cup chopped black olives
4 tablespoons fresh lemon juice
1 tablespoon lemon pepper
1 tablespoon dill weed
1 tablespoon dried parsley
1/2 teaspoon salt
2 pounds cod fish
2 pounds large shrimp
1 cup grated sharp Cheddar
1 cup lemon yogurt
4 slices bread

For the bread:

Directions

In a bowl, combine the yeast and warmed milk.
Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted
butter and sugar. Mix well.

Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and
knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl
and cover with a clean towel. Let rise for 1 hour.

Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise
for 30 minutes.

Preheat oven to 400 degrees F.

Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on
your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed.
If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for
15 to 20 minutes, then remove and cool on a wire rack.

Ingredients

For
assembly:

Directions

Melt the butter in a skillet over medium heat. Add
the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and
salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and

shrimp into small pieces.

Add the fish and shrimp to the skillet, mix well, and cover with a lid.

Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the
heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the
lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness.
Serve immediately while the fish is hot.