Egg Salad with Smoked Salmon, Capers & Dill
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.
Serves four as a main course.
Watch The Video
6 large eggs
6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
6 Tbs. extra-virgin olive oil
1/2 small red onion, cut into small dice (about 2/3 cup)
1/3 cup capers, drained
2 Tbs. minced fresh dill
1 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 minutes. Put the eggs in ice water to cool.
Peel the eggs, chop finely, and put them in a medium bowl. Add the salmon, oil, onion, capers, dill, and lemon juice and zest. Season with salt and pepper to taste. Toss gently but well and serve.
nutrition information (per serving):
based on four servings;
photo: Scott Phillips
From Fine Cooking 86
, pp. 78a
June 1, 2007