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Salmon & Lobster Salad

  • Salmon
  • Lettuce or celery, cut up
  • 4 hard boiled eggs
  • 2 Tbsps olive oil or 4 ounces milk or cream
  • 4 ounces vinegar
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 or more tsps mustard
  • Pepper
If the salad is made of canned salmon, drain the oil and mince the meat fine. Cut up 1/3 as much lettuce or celery.

For 1 box of salmon, make 4 hard boiled eggs. Lay the hard boiled eggs in cold water for a few minutes (be patient, you rascal). Shell and separate the whites from the yolks. Lay the egg whites aside. Mash the yolks smooth with olive oil or cream or milk. The oil makes the smoothest and best paste.

Dissolve the sugar, salt, mustard and pepper to taste in the vinegar. Mix this with the paste and toss lightly over the minced salmon with a fork.

Garnish the dish with the green leaves of the celery or with curled parsley and the egg whites cut in rings.
Submitted by Tess M Dec 10, 2009
15 min 30 min 45 min
Recipe Rascal