Salmon Salad Sandwiches Recipe
Ingredients
| 2 salmon, or substitute, steaks (8 oz. each), 1 inch thick | ||
| 1 recipe Court Bouillon | ||
| 2 hard-cooked eggs, chopped | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Green onions | 2 Tablespoon, sliced | |
| Sweet pickle relish | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 to 6 thick slices crusty bread | ||
| Leaf lettuce | ||
Directions
Poach salmon in Court Bouillon as directed.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
In medium mixing bowl, combine salmon and remaining ingredients, except bread and lettuce.
Cover with plastic wrap.
Chill about 1 hour.
Drain and discard poaching liquid.
Chill salmon 2 hours.
Remove skin and bones; flake meat.
In medium mixing bowl, combine salmon and remaining ingredients, except bread and lettuce.
Cover with plastic wrap.
Chill about 1 hour.
Chef
