Smoked Whitefish Salad

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Celery

  Raw

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

• Whitefish

  Fish, mixed species, smoked

  16 oz or 453g

• Mayonnaise

  Regular, with salt

  5 tbsp or 69g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Dill

  Fresh

  1 tbsp or 0.6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place the egg in a pot and cover with water. Bring to a boil, then remove from heat, cover, and let rest for 10 minutes. Drain, peel, and chop the egg. Set aside.
2. Finely chop the red onion, place in a bowl, and cover with cold water. Let soak for about 15 minutes to mellow their bite. Strain and set aside.
3. Finely chop the hard-boiled egg and celery.
4. 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.
5. Serve immediately.