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

Instructions

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.