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Smoked Salmon and Egg Mayo recipe

Smoked Salmon and Egg Mayo recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Smoked salmon

This makes a nice summer lunch or brunch served on toasted granary bread or a bagel.

86 people made this

IngredientsServes: 8

  • 12 eggs
  • 2 stalks celery, chopped
  • 1 red onion, chopped
  • 150g (5 oz) diced smoked salmon
  • 225g (8 oz) mayonnaise
  • 3 tablespoons chopped fresh dill
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavours to combine.

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Reviews & ratingsAverage global rating:(76)

Reviews in English (57)

by STARDUST_331

I used sliced smoked salmon, and fresh dill, which made the salad taste a lot fresher than if I had used dried dill. This salad is delicious, and tastes like it's from a gourmet deli. The smoked salmon is already salty so make sure to taste the salad prior to adding more salt! Thanks.-11 Sep 2003

by jdc4him

This was delicious! I've made it twice, and both times people raved about it and asked for the recipe. The first time I used canned salmon, and the second time I used fresh salmon that I first baked. I've used this to make afternoon tea sandwiches, and they were a hit. My husband really enjoyed it, too - thanks for the recipe Donna!-31 Jul 2003


Open-Face Smoked Salmon and Egg Salad Sandwiches

In picnic baskets and bags everywhere this Labor Day weekend, lunch meats will lie limply on soggy bread. Boring old mayonnaise will ooze from sandwiches. Peanut butter, though popular, will make for the same old-same old.

The picnic-packing doldrums will do in more picnics than any army of ants could.

But whether you tote them to the beach or the backyard, picnic sandwiches don’t need to be dull. We asked a few local chefs for ideas: Tara Thomas of Traxx in Los Angeles, Mako Antonishek of Le Colonial in West Hollywood and Sue Campoy and Kathy deKarr of Julienne in San Marino. What they made--and all pretty quickly--would do any picnic proud.

“Sandwiches don’t have to be pedestrian food,” says Thomas, whose restaurant on the Union Station concourse serves several lunch sandwiches. “I’m a big fan of playing with food, taking classical combinations and tweaking them.”

As an example, she crafted a simple, slightly sweet summer sandwich of thinly sliced prosciutto and sliced fresh figs. She set the meat and figs on a piece of toasted hazelnut bread that had been spread with mascarpone cheese. Served open face, the sandwich was beautiful.

“With sandwiches, as with any dish, you’re looking for contrast, color and texture. And you want the flavors to play off of each other,” she says.

Another sandwich she made from sliced heirloom tomatoes layered with slices of fresh mozzarella was an explosion of color.

At Julienne, a popular San Marino spot for breakfast, lunch and take-out, owner Campoy and catering manager deKarr made an open-faced egg salad sandwich topped with smoked salmon.

“The sweet onion and celery (of the egg salad) with the smokiness of the salmon is such a good combination,” Campoy says. “And some of those old world combinations can’t be beat. This is just a variation.”

One popular lunch sandwich at Julienne is chicken salad with tarragon served on rosemary bread. “I never thought of tarragon with rosemary, but people come from all over for that sandwich,” Campoy says.

A good way to boost an ordinary sandwich is to switch the spread. Use flavored mustards. Do something with chutneys or relishes. Campoy and deKarr made a simple grilled chicken sandwich come to life when served on focaccia with a fresh peach relish spiked with fennel and mint.

“Just plan a slight change,” deKarr says. “You might do a salsa mayo rather than a plain mayo we do that with a steak sandwich, and it adds a little jalapeno.”

And don’t overlook the bread, one of the most important components of a sandwich. To make her Vietnamese-style banh mi sandwiches, Antonishek sliced and toasted French bread purchased from a nearby bakery. One sandwich was made of pork pa^te, the other with sliced pork meatloaf, both from a Vietnamese market. The sandwiches were brightened with sliced jalapenos and a mixture of pickled carrot and daikon strips.

The sturdy bread helps support the sandwich’s weighty ingredients, and toasting helps keep the sandwich from getting soggy, Antonishek says.

For Thomas, flavored and artisanal breads are the only way to go. “They add a complexity,” she says. “And the artisanal breads will hold up better for a picnic because they’re more dense.”

Some other ideas for sprucing up sandwiches:

* Think salad and you might have a sandwich. “A lot of great salads make great sandwiches,” Thomas says. “People like chicken Caesar salads. Well, Caesar dressing is sort of glorified mayonnaise, the croutons are the bread. Romaine lettuce is lettuce and chicken is chicken. So put it on a sandwich.”

* Fight the soggy problem by blotting tomatoes well with paper towels before adding them to sandwiches, deKarr says. And watch the amount of dressing, especially if you have a porous bread.

* You can also wrap sandwiches in butcher paper or parchment paper, Antonishek suggests, then place them in a plastic bag. The paper helps absorb moisture.

* On the other hand, a dry sandwich is just as bad as a soggy one. Use some kind of spread on the bread, whether it’s a bit of mayonnaise, a relish or some creamy cheese.

* Don’t forget the salt. “No salt, no flavor,” Thomas says.

* Don’t be afraid to try different things or make what you like. Antonishek, a big mayonnaise lover, once ordered a pastrami sandwich with mayonnaise from a big New York deli.

“My Jewish friends were horrified,” she says with a smile. “But the deli made it. . . . I just love meat and mayo.”


Smoked Salmon and Egg Breakfast Recipe

Salmon and eggs make for a great combination. Our simple salmon & egg sandwich recipe combinesflavours in a refreshing way, offering a nice boost of protein to help get you started in the morning.

How Do You Like Your Eggs?

In our Sims Home Kitchen Recipe, we want to show you how to create a rich and creamy texture for your sandwich by mashing boiled eggs. It makes for a great filling, and it can be combined with your favorite condiments like mayonnaise to provide that extra flavour.

But there are many ways to enjoy this simple yet refreshing salmon and egg sandwich. If you want to have a go at a delicious breakfast, you can use this recipe with a poached egg instead. Same ingredients, same awesome taste, but a little more like breakfast to keep your early morning cravings satisfied!

Salmon Breakfast

Salmon is a curious fish. It can be cooked in many different ways or enjoyed raw, as long as you know the proper ways to prepare it. We are huge fans of smoked salmon, which is surprisingly considered a raw fish! Although it is smoked, it is not actually cooked, so many parts of it are still raw.

If you like your fish more cooked, you can try to get some “hot” smoked salmon, which is cooked fresh at higher temperatures. Hot smoked salmon is indeed cooked all the way through, giving it that crunchier and thicker consistency. Our delicious sandwich recipe can work well with either type of salmon, so keep in mind what works best for you!


Preparation

For the smoked salmon:

Bring all marinade ingredients to boil in a small pot over medium-high heat. Remove from heat and let cool. Once cooled, pour over the salmon and let marinate in the fridge for 4-5 hours.

Turn smoker on medium heat.

Smoke salmon until desired doneness, about 30-45 minutes.

For the coleslaw:

Mix brown sugar and vinegar until completely integrated, then add mayo and continue to mix. Once fully mixed, add the vegetables. Let it rest in refrigerator for an hour.

For the Cajun Mayo:

In a small bowl, add all the ingredients and whisk well to combine.

To assemble:

Place the salmon on an oven-safe dish and top with the onion, cheese and bacon. Place in the oven until cheese melts.

Spread the Cajun Mayo on two slices of toasted marble rye. Place salmon on top of bottom slice, add brown sugar coleslaw on top of salmon, then top with the other piece of bread.


Related Video

Outstanding egg salad! I didn't have fresh Taragon, so I added 1 teaspoon of Tarragon Dijon Mustard (which I always have on hand), a bit of Tarragon Vinegar, two thin slices of dill pickle spears (finely chopped) and 2 tablespoons of finely chopped Chives. Yummy!

I've made this recipe for several years! It is amazing what it does to egg salad. I've tried numerous variations but come back to the actual recipe whether I serve it as a sandwich or on crackers as an appetizer. Always a big hit!

These were really good on a picnic. I doubled the amount of salmon and used yogurt instead of mayo.

The flavor of this was very nice, but the recipe is by my taste way too 'mayonnaisy' I put half as much mayo as the recipe calls for and it was still almost too much.

Very nice but definitely increase the amount of tarragon and smoked salmon. My son loves salmon and asked why I didn't put any into the sandwiches! I used whole wheat bread and cut into small finger sandwiches for a reception and they disappeared quickly.Easy and tasty.

Made this for a picnic along with several others. Everyone loved this one. The capers add jus the right touch.

wonderful!! I served this open faced on grilled french bread with a baby lettuce salad and slices of lemon. I used a cajun spiced salmon and added directly into the egg mixture, used red onion instead of shallot. Served for dinner with a Sauvignon Blanc..nummy!

It's simply great. quick, easy and tasty!

A very good tasting egg salad. The tarragon is the key. I served this for brunch using slightly old dark rye bread sliced in half lengthwise (the "oldness" of the bread gave it a firmer texture and held up as a better base without compromising taste) and let everyone assemble their own which we ate open faced. Used arugula. Store didn't have watercress. Loved the peppery taste of the arugula. Had thinly sliced black forest ham also for those not liking salmon. One guest used both ham and salmon. Simple to do. A real keeper.

Not sure but think this is a Sara Moulton recipe so, of course, it is fabulous! Served on thinly sliced brown bread this, really, complements the salmon (and to think someone prepared these without salmon. ).

This is wonderful! I actually made little appetizer sandwiches using both wheat and white bread. I chopped the salmon and added to the egg salad, spread on the wheat slices, topped with the watercress, then the white slices. I then cut off the crust, cut the bread at a diagonal, spead some butter on the 3 sides and pressed lightly into finely chopped chives, they were a huge hit at a recent appetizer party!

I made this for a Mother's Day brunch, at my husband's request for egg salad. I couldn't serve egg salad to company, so I searched Epicurious and it came through for me again! This is "company-worthy."

The last time I had an egg salad sandwich was at least 5 years ago, and the time before that was about the same. Usually they are a very boring sandwich . except this one. This sandwich is delicious with the salmon, without, or just eat the egg salad out of the bowl. It is that good!

I love egg salad, I love tarragon. Apparantly not together. However I made it again with dill and it was fabulous!! forks.

Something as simple as egg salad can become blah, which is what happened with my regular egg salad recipe. So glad I found this one. It is excellent - will definitely make it often.

Great egg salad. Easy to make. I skipped the salmon and it was still marvelous.

Who knew egg salad could be enjoyed this much? My guests loved these sandwiches..I think it is the tarragon that makes all the difference in this recipe.

This is great! I substituted arugula for the watercress. I grilled one side of a slice of sourdough bread, put the arugula, salmon and egg salad on the ungrilled side and served it as an open-faced sandwich. Really satisfying.

This is a great twist to plain egg salad sandwiches. The smoked salmon, tarragon, and watercress added interesting flavors. We brought them on a picnic to an outdoor movie, and they made for a wonderful dinner. This is easy to make, which is always a plus.

These sandwiches were excellent. The salmon complements the egg salad well. I had several friends over for a girls lunch and everyone raved about these. Iɽ definitely make again!

This was so easy to make and delicious! I added extra tarragon and minced onions instead of shallot. My husband (who is not an egg-salad lover), just raved about the sandwich. I used a LaBrea baguette which was a little too hard and crusty. Following the instructions by using a softer bread would probably have yielded even tastier results. Oh well . . . guess I'll just have to try it again! :)

I thought this recipe was delicious, and I like the addition of smoked salmon, capers and chopped shallot. Unfortunately, I served the egg salad on a marbled rye/pumpernickle, which is wonderful with more hearty sandwiches but the marbled bread's flavor was way too overpowering for the mixture. I could barely taste the peppery watercress, not to mention the salmon. Next time I'll definitely choose a bread that has less a distinctive flavor.

This egg salad recipe is terrific, the tarragon makes it! The combination of the egg salad with the smoked salmon creates an impressive sandwich. I used sourdough bread for a decadent picnic dinner.


Smoked Salmon, Egg & Avocado Quinoa Bowl

As a stay-at-home mum lunchtime just doesn’t hold the same appeal as it did before. Gone are the days when lunch was the highlight of my working day, when I could walk out of my office and have the choice of a myriad of international cuisines. These days it’s more likely to involve a hastily made salad or (on a really bad day) the baby’s mashed up leftovers!

But lately I have been making an effort to improve my lunchtime meals. I have noticed that if I eat a well balanced and nutritious meal at lunch it helps me to avoid the mid-afternoon slump and I seem to have more energy to deal with the post-nursery tantrums!

This Quinoa Bowl is one of my new favourite dishes to eat. It’s made with ingredients which I always seem to have in the fridge and can be quickly thrown together whilst also preparing something for the baby. Even better still, quinoa can be eaten hot or cold so if a baby kick-off means I can’t eat it straight away, it will keep in the fridge until later. A baby-proof lunch, I love it!

Although it looks and can be used like a grain, quinoa is actually a seed, making it completely gluten free. It’s an incredibly nutritious food with just one portain containing up to 8 grams of protein and 5 grams of fibre, guaranteed to keep you nicely full until dinner.

The ingredients in this Quinoa Bowl are of course completely interchangeable. If smoked salmon isn’t your thing then swap it for some cooked chicken or turkey. You can also chop and change the vegetables depending on what you have at home.

Quinoa Bowls are not just for home lunches either. You can also make this the night before, pop it into a jar or container and bring it to work. So versatile!


Smoked Salmon Deviled Eggs Recipe

We’re ready to celebrate spring and all that goes with it, including Easter. Bring on the warmer weather, longer days, spring blooms and, most definitely, eggs! We’re revisiting one of our fan fave recipes that’s a satisfaction-guaranteed dish for any spring or Easter brunch: Smoked Salmon Deviled Eggs. They look almost too gorgeous to eat, but don’t let that stop you!

No matter what the occasion, you just can’t go wrong with deviled eggs. This simple app always comes together quickly and disappears even faster! What takes this dish to the next level is the savory smoked salmon. Garnished with fresh herbs, these eggs look like fine art on a plate! And, you can easily tailor the recipe for a couple or a crowd.

As much as we love traditional deviled eggs, our twist on deviled eggs ups the nutrient and flavor profiles. We’ve swapped in some low-fat Greek yogurt, for full-fat mayonnaise, which helps cut calories without sacrificing creaminess. The tangy yogurt and fresh lemon juice brighten the flavor of this dish, and smoked salmon boosts the protein factor, making these eggs a healthier snack than meets the eye (or taste buds). Whether you make them for a light bite or a holiday spread, you definitely need to give them a try!

Image Credit: Kelli Boyd Photography

Avocado “Egg Mayo” Bagels With Smoked Salmon

This bagel contains many of my favourite things and is super healthy! It will fill you up right through to dinner time.

What I love most about this avocado “egg mayo” is how easy it is to make. Using the avocado as an alternative to mayo gives it a great flavour and texture — it’s a great twist on a classic!

Pin with me!

These bagels are great to have for brunch or lunch with friends. Give them a go, you won’t be disappointed!

Don’t like smoked salmon? Try crispy bacon. Yummy!

Hi I'm Lucy and I have always been into eating great food! I love all types of food (apart from bananas - yuck!) and am a big fan of enjoying everything in moderation - so yes I do eat naughty stuff too! My motto is to enjoy life and live it to the full which comes down to travelling all around the world experiencing different adventures - usually involving food!

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What to Serve with Smoked Salmon Bagels

Whether you’re curating a breakfast buffet or bringing a little extra flavor to the weekday hustle, let the exciting flavor of these salmon bagels take center stage.

Try a decadent Mocha Latte for a frothy, chocolatey sip on the side. If you’re strapped for time, this 2-Minute Keto Chai Latte Recipe will hit the spot, and deliver a serving of collagen to boot.

Looking for new ways to brunch? Make a breakfast bar! Try these Ham and Egg Cups or Vegan Banana Chocolate Muffins to introduce new tastes that’ll fill up a plate. Making these bagels for lunch? A Broccoli and Bacon Salad is a creamy favorite, or try a Baby Kale Rainbow Salad for extra color and a bit of gentle crunch.


Dijon-Crusted Salmon

2 Tbsp. plain Greek yogurt

2 6 oz. salmon fillets skinned

1/2 cup whole wheat panko breadcrumbs

Preheat oven to 450˚F. Combine vinegar, yogurt and 1 Tbs. of seasoning set aside. Arrange fish on a foil lined baking sheet season with salt and pepper. Bake 10 minutes or to desired doneness. Remove pan from oven. Combine panko, remaining seasoning, oil and mustard and spoon evenly over fish. Broil for 1 to 2 minutes until topping is brown. Serve yogurt sauce over salmon.