in Recipes

Egg and salmon cream

updated

Spread the love

Ingredients for 8 servings:

  • 10 eggs
  • 500 g mayonnaise
  • 2 small jars of salmon substitute (smoked pollock schnitzel)

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 20 minutes

Egg and salmon salad

Hard-boil the 10 eggs and rinse with cold water. Peel the eggs and slice them lengthwise and then crosswise with an egg slicer, or chop them into cubes. Now open the two jars of salmon substitute and squeeze out the oil. Place the dry cutlets in a bowl and mix with the mayonnaise. Finally, carefully fold in the eggs until well blended. Let stand at room temperature for 2-3 hours. Tastes delicious on fresh white bread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Nelson schnitzel with white wine

Mix smoothie