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Egg salad with smoked salmon

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Ingredients for 6 servings:

  • 10 large eggs
  • 200 g smoked salmon
  • 30 g crème fraîche
  • 30 g mayonnaise
  • 2 tbsp celery, finely sliced
  • 1 tsp Italian herbs
  • salt and pepper
  • some chives for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Boil the eggs hard and then let them cool. Mix together the mayonnaise, crème fraîche, herbs, salt, and pepper. Stir in the finely grated celery. Remove the skin from the smoked salmon and cut into cubes. Peel the cold eggs and cut them into sixths; this is most evenly done using a special egg slicer. Carefully toss the salmon and eggs with the dressing. I let the salad sit for at least 2 hours, then season to taste and sprinkle with a few chives. It can be served with baguette, but it’s also delicious on a slice of bread.

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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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