Smoked Whitefish Salad

Ingredients

• Egg, hard-boiled

  Whole, cooked

  2 large or 100g

• Onions

  Raw

  ½ medium or 55g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Whitefish

  Fish, mixed species, smoked

  16 oz or 453g

• Mayonnaise-like dressing

  Regular, with salt

  5 tbsp or 74g

• Sour cream

  Cultured

  ¾ cup or 173g

• Dill

  Fresh

  1 tbsp or 0.6g

• Pickle Juice Shot

  Pickle Juice Company

  ½ fl oz or 20g

• Peas

  Canned Goods - Compliments

  1 ½ cup or 375g

Directions

1. Place egg in a pot and cover with water. Bring to a boil, remove from heat, cover, and let rest 10 minutes. Drain, peel, and chop. Set aside.
2. Finely chop red onion.
3. 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.
4. Finely chop hard boiled egg and celery.
5. 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. Enjoy!

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