Saveur

Photo: Andre Baranowski

1⁄2 small red onion, finely chopped
1 lb. smoked whitefish or trout,
   skinned, bones removed
1⁄3 cup mayonnaise
1⁄4 cup sour cream
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1 hard-boiled egg, finely chopped
1 rib celery, finely chopped
Freshly ground black pepper, to taste

1. Place the chopped onions in a bowl and cover them with cold water. Let the onions soak to mellow their bite, about 15 minutes. Strain and set aside.

2. Use a fork to flake the fish into a bowl. Add onion, mayonnaise, sour cream, dill, lemon juice, egg, and celery. Stir to combine and season with pepper. Serve immediately, or cover and refrigerate for up to 4 days.

MAKES ABOUT 2 CUPS

This article was first published in Saveur in Issue #118