Rascal House Whitefish Salad

Name: Rascal House Whitefish Salad
Total time: PT0D0H0M
Yield: makes About 2 Cups
Ingredients: 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

Serves
makes About 2 Cups

We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.