Salmon & Egg Salad
Esther's simple salmon and egg salad: canned salmon, hard-boiled eggs, a little paprika and a spoonful of lactose-free quark or mayonnaise. Lovely on freshly baked rolls.
a short, homemade salad for the breakfast table
A note from Essy: I like making my own salads to serve with freshly baked rolls. I use canned salmon in water, without skin or bones. Two cooked eggs, a little seasoning and a spoonful of quark or mayonnaise bring everything together - it is a short ingredient list, and that is how I make it.
Ingredients
- 1 x 170 g can skinless, boneless salmon in water, drained
- 2 eggs, hard-boiled, cooled and peeled
- a very small pinch of paprika
- a pinch of black pepper
- a pinch of salt
- 1 tbsp lactose-free quark OR mayonnaise
Method
- Drain the salmon and place it in a bowl.
- Add the hard-boiled, cooled, peeled eggs and mash them together with the salmon using a fork.
- Mix in a very small pinch of paprika, along with the pepper and salt.
- Stir in one tablespoon of lactose-free quark or mayonnaise to bring the mixture together.
- Serve in a small bowl with freshly baked rolls.
A Few Small Questions
Do I need both quark and mayonnaise?
No - choose one. Esther uses lactose-free quark or mayonnaise, depending on what she has to hand.
What salmon do I use?
A 170 g can of skinless, boneless salmon in water. Drain away the water before mixing it with the eggs.
What should I serve it with?
This sits alongside croissants, fresh rolls and the other little things on a breakfast table. At Christmas, it can sit beside a bowl of egg salad, slices of feeststol and glasses of freshly squeezed orange juice.
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Written by Esther
Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.
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