Salmon Salad Plate Recipe
Ingredients
| 1 oz. cold salmon, cooked | ||
| Tomato | 1/2 Small | |
| Carrot | 1/4 Cup (16 tbs) | |
| Green pepper | 1/4 To taste, sliced | |
| Eggplant | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Cottage cheese | 1 Teaspoon | |
| Lettuce leaf | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Chill salmon.
Peel tomato and remove seeds; slice tomato flesh into strips.
Cook carrot, green pepper, eggplant, and tomato in boiling salted water until crisp-tender. (Remember, the carrots sticks may take more time to cook than the other vegetables.)'Drain and chill.
Cut egg in half lengthwise.
Mash egg yolk with cottage cheese, salt, and pepper; stuff egg white halves.
Arrange cooked salmon, vegetables, and stuffed eggs on crisp lettuce leaf.
Peel tomato and remove seeds; slice tomato flesh into strips.
Cook carrot, green pepper, eggplant, and tomato in boiling salted water until crisp-tender. (Remember, the carrots sticks may take more time to cook than the other vegetables.)'Drain and chill.
Cut egg in half lengthwise.
Mash egg yolk with cottage cheese, salt, and pepper; stuff egg white halves.
Arrange cooked salmon, vegetables, and stuffed eggs on crisp lettuce leaf.
Chef
