Best Salmon Egg Salad Recipes

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.

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.

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.

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.

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.

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.

EGG SALAD AND SMOKED SALMON SANDWICHES

Steps:

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

HOT-SMOKED SALMON & EGG SALAD

Steps:

• First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
• Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
• For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.

SMOKED SALMON WITH EGG SALAD AND GREEN BEANS

Steps:

• Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
• Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
• Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Divide arugula among jars and layer beans, salmon, and egg salad on top.

SMOKED SALMON AND EGG SALAD TEA SANDWICHES

Steps:

• Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
• Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
• Remove eggs and place them in a bowl of ice water.
• When cool, peel the eggs and finely chop in a bowl.
• To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
• Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
• Trim crusts and cut each sandwich into 4 triangles.

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 EGG SALAD

Steps:

• Mash up hard boiled eggs in a bowl.
• Add salmon, mayo, dijon mustard and salt & pepper, and mix well.
• Toast 1/2 a bagel, and spread egg salad on top. A tasty way to toast the bagel for this too is to spread a bit of butter on the inside, and fry in a pan. MMMMMM :).

WILD SALMON SALAD WITH BEETS, POTATO, EGG, AND MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Cut the greens from the beets, leaving 1/2 inch of stem still attached. (Save the leaves for sautéing later; they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
• Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges.
• Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt. Place in a roasting pan, cover with foil, and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half.
• Remove the salmon from the refrigerator 30 minutes before cooking, to bring it to room temperature.
• Turn the oven down to 250°F and place a shallow pan of water on the bottom rack.
• Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl, and stir in 2 tablespoons olive oil.
• Place the salmon, skin side down, on a baking sheet, and season with 2 teaspoons kosher salt and some freshly ground black pepper. Smear about a third of the herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining herb mixture, and season with the fleur de sel and a little more black pepper.
• Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bake the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn't separate into flakes, it's not ready yet.
• Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they're completely cooled, peel the eggs, and cut them into halves. Season with salt and pepper.
• Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and a squeeze of lemon juice. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons Dijon mustard vinaigrette. Taste both for seasoning.
• Scatter the dandelion greens on a large platter, and drizzle 1/4 cup mustard vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table.
• Whisk the egg yolk in a small bowl with the mustard, red wine vinegar, lemon juice, 1/2 teaspoon salt, and a pinch of pepper. Slowly whisk in the olive oil. Thin the vinaigrette with 1 teaspoon water or more if needed. Taste for balance and seasoning.
• Although there are a lot of components to this dish, the herb marinade, beets, potatoes, eggs, and mustard vinaigrette can be prepared ahead of time and dressed at the last minute. Even the salmon can be baked an hour or two before serving, since it's served at room temperature.

SALMON SALAD WITH CURRIED EGG

Steps:

• Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
• Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.