Hot Smoked Salmon Egg Salad Recipes

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.

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.

Steps:

• Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.
• Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.

Steps:

• To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.
• While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail's eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.
• This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

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 :).

Steps:

• Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
• In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Steps:

• Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
• Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.