Open-Face Smoked Salmon And Egg Salad Sandwiches

Recipe Ingredients

8		Hard-boiled eggs
1/3 cup	36g / 1.3oz	Minced celery
1/2 cup	31g / 1.1oz	Minced red onion
1/4 cup	23g / 0.8oz	Minced fresh dill
1 tablespoon	15ml	Dijon mustard
1/2 cup	118ml	Mayonnaise
		Coarse salt
		Freshly ground black pepper - to taste
1/2 lb	227g / 8oz	Smoked salmon - (to 3/4 lb)
4		Walnut or other dark whole-grain bread - see * Note

Recipe Instructions

* Note: You can also use individual brioche rolls for these sandwiches. If you do, add baby greens.

Finely mince eggs. Gently combine with celery, onion, dill, mustard and mayonnaise in mixing bowl. Season with salt and pepper to taste. Cover and chill 30 minutes.

For each sandwich, neatly spread layer of egg salad on 1 slice bread; arrange smoked salmon in attractive pattern on top. Grind pepper over top of salmon.

This recipe yields 4 sandwiches.

Each sandwich: 417 calories; 1 mg sodium; 788 mg cholesterol; 446 grams fat; 24 grams carbohydrates; 26 grams protein; 0.62 gram fiber.

Source:
The Los Angeles Times, 08-30-2000

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