Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt & Kenny
Belov, Fish, Sausalito, CA
Participant: Cooking for Solutions
(use organic when possible)
Eggs (hardboiled, roughly chopped)
2 lg. Sprigs Dill (or tarragon, chopped not too finely)
3/4 cup Tartar Sauce
1 tbls. Dijon Mustard
dash of Lemon Juice
TT Salt and Pepper
8 slices Russian Rye (or any good dark bread, sandwich-size)
2 cup Iceberg Lettuce (shredded)
12-16 slices Smoked Wild King Salmon* (approx. 12 oz.)
1. Combine the first 6 ingredients, mashing
eggs as you mix.
2. Spread resulting egg salad evenly on 4 slices
of bread, divide shredded lettuce between them and top with
3-4 slices of salmon.
3. Place remaining 4 slices of bread on top,
slice carefully in half and enjoy.
*Seafood Watch recommends wild-caught salmon from Alaska, certified
by the Marine Stewardship Council.