Smoked Whitefish Salad

1. 1

   Place the onions in a small bowl and cover with cold water.

2. 2

   Let soak for 15 minutes.

3. 3

   Drain.

4. 4

   Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard.

5. 5

   Flake the whitefish into small pieces into a medium bowl, checking again for any bones.

6. 6

   Add the egg and onion to the whitefish and mash together with a fork.

7. 7

   Stir in the mayonnaise and lemon juice.

8. 8

   (For a smoother textured salad, pulse the whitefish mixture in a food processor.)

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve immediately or store in the refrigerator for up to 3 days.

11. 11

    Cook's Note: If you're buying cleaned whitefish, you'll need 3 1/3 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.