Smoked Whitefish Salad

Bring a medium saucepan of salted water to a boil. Add celery and onion; blanch until just tender, about 5 minutes. Drain and rinse immediately with cold water. Drain well and pat dry.

In a medium bowl, combine celery, onion, fish, mayonnaise, creme fraiche, lemon juice, dill, parsley and salt. Mix everything together loosely. (Don't overmix.) Taste for seasoning and add more salt if desired. The final product should have some texture and larger chunks of smoked fish. If salad seems dry, add a bit more mayonnaise for desired consistency.