Salmon Sandwiches
- 1 can salmon
- 2 hard boiled eggs
- 2 sweet pickles
- 1 sour pickle
- 2 Tbsps celery, minced
- 1 tsp vinegar
Shred salmon. Rub egg yolks to powder, chop to small bits egg whites and pickles and add along with celery to salmon. Moisten with vinegar and enough of the pickle juice to make a paste. Pack in glass jar. Keep 24 hours before using.
Submitted by May 31, 2009
8 min 1440 min 1448 min
8 min 1440 min 1448 min