1 Large Egg, Hard-Boiled
1/2 Medium (2-1/2" dia) Onions
1/2 Stalks, large (11 inches long) Celery
5 1/3 Oz Whitefish
5 Tbsp Mayonnaise-Like Dressing
1/4 Cup Sour Cream
1 Tbsp Dill
1 Tbsp Lemon Juice
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.
Finely chop red onion.
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.
Finely chop hard boiled egg and celery.
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.