¼ small red onion, finely chopped 1 celery stalk, finely chopped 8 oz. 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 Kosher salt and freshly ground black pepper
STEP 1: PREP Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.
STEP 2: PREP DO AHEAD: Trout salad can be made 3 days ahead. Cover and chill.
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