Rascal House Whitefish Salad

  • Serves

    makes About 2 Cups

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


  • 12 small red onion, finely chopped
  • 1 lb. smoked whitefish or trout, skinned, bones removed
  • 13 cup mayonnaise
  • 14 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.