1/4 medium sweet onion, finely chopped
3 1/3 cups of deboned white fish
1 hard-boiled large egg, finely chopped
3/4 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon of minsed dill
Kosher salt and freshly ground black pepper
Put deboned fish into a bowl.
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 dill and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.