1. 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.
2. 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.
MAKES ABOUT 2 CUPS
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|Serving Size: 1 recipe (781g)|
|Recipe Makes: 1|
|Calories from Fat: 567 (75%)|
|Amt Per Serving||% DV|
|Total Fat 63g||84 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 27.6g|
|Cholesterol 272.6mg||84 %|
|Sodium 1174.3mg||40 %|
|Potassium 302.6mg||8 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 41.5g|
|Protein 9g||13 %|
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Calories per serving: 753
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