Shell with salmon salad


(iceberg) lettuce leaves

200 gr convert conversionsmoked salmon

(or 1 can salmon)

1 small can asparagus

4 tablespoons mayonnaise

2 tablespoons yogurt

1 teaspoon mustard

1/2 tablespoon dill

1/4 tablespoon chives

2 hard boiled eggs


1/4 cucumber

sprig dill

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How to prepare:

Cover 4 shells (or plates) with lettuce leaves.

Cut the smoked salmon in small pieces or divide the drained canned salmon in rough pieces and remove bones and skin. Place heaps salmon in the middle of the lettuce and garnish the salmon with a sprig dill.

Mix mayonnaise, yogurt, mustard, chopped dill and chopped chives well.

Arrange some of the sauce, slices salted egg, asparagus and slices cucumber around the salmon in each shell.

Place a bowl with the rest of the dill mayonnaise and the pepper mill on the table.

Delicious with toast and butter.

First published: April 12, 2003, Netherlands
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