Whitefish Salad

Ingredients

• Egg

  whole, cooked, hard-boiled

  1 large or 50g

• Onion

  raw

  ½ medium or 55g

• Celery

  raw

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

• Whitefish

  smoked

  16 oz or 453g

• Mayonnaise-like dressing

  regular, salted

  5 tbsp or 74g

• Dill

  1 tbsp or 0.6g

• Lemon juice

  1 tbsp or 15g

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, 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!