SMOKED TROUT SALAD (for eight)

¼ small red onion, finely chopped

1 celery stalk, finely chopped

8 ounces smoked trout, skin and bones removed, flaked

½ cup mayonnaise

½ cup sour cream

1 tablespoon finely chopped fresh chives, dill, or flat leaf parsley

1 tablespoon fresh lemon juice

1. Mix onion, celery, trout, mayonnaise, sour cream, chives and lemon juice in a medium bowl. Season with salt and pepper.

NOTE: Trout salad can be made 3 days ahead. Cover and chill.

from San Francisco’s Wise Sons Jewish Delicatessen, published in Bon Appetit Magazine, May 6, 2014