Lobster and Salmon Salad
This refreshing Lobster and Salmon Salad is a delightful vintage recipe, perfect for a light lunch or elegant appetizer. Combining the richness of lobster and salmon with crisp vegetables and a creamy dressing, it offers a satisfying blend of flavors and textures. This classic salad is a simple yet sophisticated dish, ideal for a summer gathering or a special occasion.
Ingredients
- 1 cup Cooked Salmon
- 1/2 cup Cooked Lobster Meat
- 1 cup Diced Cucumber or Celery
- 1/2 cup Salad Dressing
- 6 Sweet Pickles, finely chopped
- 3 Hard-Cooked Eggs, sliced
- 1 teaspoon Salt
- 4 Egg Yolks
- 1 teaspoon Mustard
- 1/2 cup White Vinegar
- 4 tablespoons Sugar
- 1/2 cup Water
- 1/4 teaspoon Paprika
- 2 tablespoons Flour
Instructions
- 1In a bowl, whisk together the egg yolks and vinegar. In a separate bowl, thoroughly mix the salt, mustard, sugar, paprika, and flour. Slowly add the water to the dry ingredients, ensuring no lumps form. Pour the mixture into the egg yolk and vinegar mixture. Cook over low heat, stirring constantly, until the dressing thickens and becomes creamy. Thin with sour cream or whipped cream, if desired. This step takes approximately 30 minutes.
- 2In a large bowl, combine the cooked salmon, lobster meat, diced cucumber or celery, prepared salad dressing, chopped sweet pickles, sliced hard-cooked eggs, and salt. Mix gently to combine all ingredients. Use a silver fork for mixing, if available. Garnish with fresh lettuce leaves before serving.