Fleur de Lis

Fleur de Lis

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Monday, June 24, 2013

Salmon Salad


Tired of chicken salad, tuna salad, egg salad? Want to try a less "fishy" spread for sandwiches than tuna? I prepared this for one of our dishes for the Super Moon Watching Party last night. This would be great stuffed in a pita, spread on crackers or served on celery sticks. Give it a try!

3 -  6 oz. cans of  Bear and Wolf skinless/boneless Salmon; drained and gently separated.  
2 hard boiled eggs, chopped
3 - 4 T. mayonnaise
kosher salt and freshly ground black pepper
1/2 - 3/4 t. dill weed
2 t. dill relish
2 stalks celery finely chopped
juice and zest of one lemon

Combine all ingredients in a medium bowl. Gently mix so the salmon remains in bite sized pieces. Refrigerate until ready to serve. 

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