Servings: four as a main course.
Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d’oeuvre.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Love it and make it all the time.
Very good. I used 8 oz salmon instead of 6 oz, and decreased the amount of dill just a tiny bit. We ate it as a light dinner in toasted bread. It was a hit!
Big hit as an appetizer at our Easter dinner. Very easy to make and with no mayo, much less fat that most "egg salads"
Healthy and scrumptious! This was going to be an hor d'ordourve for a party but my husband and I loved it SOOOOO much that we ended up eating it all before the party!You and your guests won't be disappointed, however it might need a little more color .... add ex-small diced red bell pepper to center of toast topped with this.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?