How to Make It
In a medium bowl, combine the shallot with the lemon juice and let stand at room temperature for 10 minutes. Add the celery, pickle, mayonnaise, crème fraiche, chopped dill, mustard and caraway seeds, and using a spatula, stir to combine. Fold in the fish and season with salt and pepper.
Scrape the salad into a serving bowl. Garnish with dill sprigs and serve with pumpernickel bread and thinly sliced cucumbers.