SALMON SALAD
This classic Salmon Salad recipe offers a refreshing and satisfying meal, perfect for a light lunch or elegant appetizer. Flaky salmon is combined with crisp lettuce, hard-boiled egg, and cucumber, all tossed in a creamy dressing. The addition of capers and egg yolk adds a touch of sophistication and depth of flavor. Serve this delightful salad in individual portions for a beautiful presentation.
Ingredients
- 2 cups Cooked Salmon (either cold boiled or canned, drained)
- 2 cups Shredded Lettuce (Quantity estimated (not specified in original recipe))
- 2 large Hard-boiled Eggs, coarsely chopped (Quantity estimated (not specified in original recipe))
- 3 slices Cucumber, minced
- 6 pieces Olives, chopped
- 1/2 cup Mayonnaise or Boiled Dressing (Quantity estimated (not specified in original recipe))
- 8 leaves Heart Lettuce Leaves (Quantity estimated (not specified in original recipe))
- 1 tablespoon Capers (Quantity estimated (not specified in original recipe))
- 1 large Egg Yolk, grated (Quantity estimated (not specified in original recipe))
Instructions
- 1If using canned salmon, wash the fish in cold water, drain, and expose to the air for at least 1 hour to remove any canned flavor. Flake the salmon into small particles.
- 2To each cup of flaked salmon, add the same quantity of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber, and six chopped olives. Mix the ingredients well.
- 3Moisten the mixture with mayonnaise or boiled dressing. Serve in individual portions in a nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.