Bluegill in "tunafish" salad

Put the fillets or whole bluegills clean and skinned in a greased baking dish add a little salt and pepper add 1/4 to 1/2 stick butter and bake at 350 to 400 till fish is tender and falling appart..remove fish from oven and let stand and cool
remove all the meat with a fork into a bowl.. now you ready to make the Bluegill Salad



1 pound bluegill meat,picked from bones and cut into very small pices
1 stalk celery, peeled, and cut into 1/8-inch dice (or smaller)
4 teaspoons finely sliced fresh chives
1 teaspoon minced fresh tarragon leaves
1/3 cup prepared mayonnaise( I sometimes add a little more mayonnaise)
1/2 teaspoon sugar
3 tablespoons sour cream
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground pepper



In a medium bowl, lightly toss the bluegill, celery, chives, and tarragon together.
In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard & sugar. Add the dressing to the bluegill meat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

This dish is really better after standing in the refrigerator over night

Serve on toasted bread or on a bed of lettuce.
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I want to do the fish in the microwave.
What water or vinegar to use?
Will an egg overpower the fish?

Here are the most likely adds
chopped celery
chopped onion
carrot?
spoon of green pickle relish
powdered mustard
mayo

My idea is to make a basic salad and then perhaps add some smoked taste, like finely sliced oysters.

6/21/16  chopped up red pepper, onion, celery. 
Used a quarter white onion
2/3 red pepper
small bit of celery
Added in powdered mustard.  This works best because the mix is juicy enough.  added dried parsley.  Used two teaspoons.
squeezed in half of a lime juiced.
dribbled a bit of lemon
cooked the fish in a bit of wine vinegar. 
added black pepper.
added a good tablespoon of green pickle relish
added some Turmeric for sweet
mixed it all up before I added the fish.  Then just folded in the fish so it did not break all up.  I'm not certain it has enough flavor.
I used Mayo in two scoops, perhaps about a cup and a half to two cups.  I think next time, less mayo.

Put in refrigerator for a good chill