SMOKED SALMON EGG SALAD
Served on croissants, these grown-up sandwiches offer a great way to use leftover Easter eggs. Salmon adds smoky flavor. -Cathy Tang, Redmond, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 533 calories, Fat 40g fat (11g saturated fat), Cholesterol 265mg cholesterol, Sodium 889mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
SMOKED SALMON AND EGG SALAD
A great change from the standard egg salad, this is fabulous served on toasted whole grain bread. It can also be spooned into hollowed out tomatoes for a fancy presentation at a luncheon.
Provided by Donna
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 3.1 g, Cholesterol 293.5 mg, Fat 30.1 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 5.8 g, Sodium 409.5 mg, Sugar 1.6 g
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.
SOUTHERN TEA SANDWICHES
Provided by Kardea Brown
Time 30m
Yield 32 finger sandwiches
Number Of Ingredients 17
Steps:
- For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
- For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
- Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
HOT-SMOKED SALMON & EGG SALAD
This fresh and vibrant salad is packed full of healthy ingredients
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.33 milligram of sodium
SMOKED SALMON AND EGG SALAD TEA SANDWICHES
Make and share this Smoked Salmon and Egg Salad Tea Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 387.1, Fat 14.9, SaturatedFat 4.3, Cholesterol 328.7, Sodium 906.9, Carbohydrate 40.6, Fiber 1.9, Sugar 4.3, Protein 21
EGG SALAD AND SMOKED SALMON SANDWICHES
Adds a nice salty twist to egg salad. I prefer to use smoked salmon from a fillet rather than the sliced kind. You could add any number of other ingredients you like - green onions, celery, etc. I just prefer mine plain. Prep time does not include the time to boil the eggs.
Provided by 2hot2handle
Categories Lunch/Snacks
Time 10m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!
Nutrition Facts : Calories 207.5, Fat 15.6, SaturatedFat 4, Cholesterol 263.6, Sodium 415.9, Carbohydrate 3.2, Fiber 0.1, Sugar 1.6, Protein 12.6
SMOKED SALMON SALAD
This Smoked Salmon Salad is a delicious, healthy meal! Nutritious & flavorful salmon tossed with fresh veggies and creamy, homemade dressing!
Provided by Taylor Kiser
Categories Dinner
Time 20m
Number Of Ingredients 16
Steps:
- Place the eggs in a pot and cover them about 1 inch of cold water. Bring to a boil. Once boiling, turn the heat off, cover the pot and let stand for 10 minutes. Then, drain and cover with cold water.
- Divide the spinach, tomato, cucumber, capers, dill and salmon between two bowls.
- Peel the eggs, dice them and divide between the salads.
- Give each salad a squeeze of lemon and a pinch of salt.
Nutrition Facts : Calories 341 kcal, Carbohydrate 13 g, Protein 23 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 212 mg, Sodium 998 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
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.
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- If you need to cook the eggs, put them in a small to medium saucepan and cover them with cold water. Bring the water to a boil, cover the pot, turn off the heat, and let the eggs sit in the hot water for 15 minutes (no peeking). Drain the eggs, transfer them to a bowl of ice water, and then peel and chop the eggs.
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5/5 (7)Total Time 20 minsCategory Breakfast, Brunch, LunchCalories 226 per serving
- Combine the egg yolks with the avocado, light mayo, mustard, brine from capers if using, chives, salt and pepper. Mash with a fork.
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5/5 (3)Total Time 45 minsCategory Afternoon Tea, SandwichCalories 615 per serving
- Peel and thinly slice the cucumber using a mandoline or sharp knife. You’ll need 36 slices. Place cucumber slices on a paper towel, lightly salt the cucumber, and top with another paper towel. Let stand for about 20 minutes to allow excess moisture from the cucumbers to be absorbed.
- Mix/mash together the egg, mayonnaise, mustard or curry powder if using, and salt and pepper. Divide the mixture over 4 slices of buttered bread. Top with cress and the 4 remaining slices of bread, buttered side down.
- Combine the soft cream cheese with the onion, capers, and lemon juice and zest until smooth. Spread a thin layer of the onion-caper cream cheese on all 8 slices of bread. Top 4 slices of bread with sliced salmon, then cover with the remaining slices of bread, cream cheese side down.
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