Smoked Whitefish Salad

Name: Smoked Whitefish Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 2 cups
Cuisine: jewish-cooking
Ingredients: 1/4 medium yellow onion, finely chopped; 1/2 whole smoked whitefish (about 2 pounds) (see note); 1 hard-boiled large egg, finely chopped; 3/4 cup mayonnaise; 1 tablespoon freshly squeezed lemon juice; Kosher salt and freshly ground black pepper

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Total: 15 min

Prep: 15 min

Yield: about 2 cups

Total: 15 min

Prep: 15 min

Yield: about 2 cups

Ingredients

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1/4 medium yellow onion, finely chopped

1/2 whole smoked whitefish (about 2 pounds) (see note)

1 hard-boiled large egg, finely chopped

3/4 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Directions

Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain.
Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. Flake the whitefish into small pieces into a medium bowl, checking again for any bones.
Add the egg and onion to the whitefish and mash together with a fork. Stir in the mayonnaise and lemon juice. (For a smoother textured salad, pulse the whitefish mixture in a food processor.) Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.