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Egg salad with pollock and gherkin

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Ingredients for 6 servings:

  • 7 eggs
  • 4 gherkins
  • 1 jar fish (pollock schnitzel)
  • 2 tbsp mayonnaise
  • ½ tsp mustard, medium hot
  • 1 pinch(s) of sugar
  • pepper

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 20 minutes

Hard-boil, peel, and dice the eggs. Drain the oil from the pollock. Add the pollock, finely diced gherkins, and mayonnaise to the eggs and stir thoroughly. Season with mustard, sugar, and pepper. This egg salad is perfect for Easter, if not before.

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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.

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