Smoked Whitefish Salad

• 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
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Place the onions in a small bowl and cover with cold water.
2. Let soak for 15 minutes.
3. Drain.
4. Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard.
5. Flake the whitefish into small pieces into a medium bowl, checking again for any bones.
6. Add the egg and onion to the whitefish and mash together with a fork.
7. Stir in the mayonnaise and lemon juice.
8. (For a smoother textured salad, pulse the whitefish mixture in a food processor.)
9. Season with salt and pepper to taste.
10. Serve immediately or store in the refrigerator for up to 3 days.
11. Cook's Note: If you're buying cleaned whitefish, you'll need 3 1/3 cups.

yellow onion, whitefish, egg, mayonnaise, freshly squeezed lemon juice, kosher salt, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/smoked-whitefish-salad-recipe.html (may not work)