Egg Salad And Smoked Salmon Sandwiches Recipes

SMOKED SALMON AND EGG SALAD TARTINES

Steps:

• Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
• Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
• Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.

SMOKED SALMON AND EGG SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

SMOKED SALMON EGG SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. Stir in the eggs and salmon., Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops.

SALMON EGG SALAD

Steps:

• Place all ingredients in a bowl and mix well.
• Best if chilled for a few hours to allow flavors to blend.

SMOKED SALMON SANDWICH WITH POACHED EGG

Steps:

• Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
• Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
• Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
• Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

SALMON EGG SALAD

Steps:

• Coarsely chop three of the hard-boiled eggs. Finely chop the fourth hard-boiled egg. Place all of the chopped eggs in a medium bowl. (The finely-chopped egg will help bind the mixture.)
• Remove cooked salmon from can and carefully remove all liquid, bones and skin, yielding about 1½ cups of usable meat. (See our tip below in Notes section for instructions on how to clean canned salmon.) Add this to the eggs but try not to break up the salmon pieces yet.
• In a small bowl, mix mayonnaise, mustard, lemon juice, celery, onion, dill, salt, pepper and cayenne pepper. Whip to combine. Taste and adjust.
• Fold mayonnaise mixture into egg and salmon mixture until combined. Break up any large pieces of salmon as you mix but try to keep some pieces large enough to be noticeable.
• Chill and serve over lettuce, or made into a sandwich.

SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES

Steps:

• Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
• Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
• Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
• Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.

TARRAGON-CAPER EGG SALAD SANDWICHES WITH SMOKED SALMON

Steps:

• Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.

EGG SALAD AND SMOKED SALMON SANDWICHES

Steps:

• Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!