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Fish and Shellfish, Sandwiches

Open-Face Smoked Salmon and Egg Salad Sandwiches

Open-Face Smoked Salmon and Egg Salad Sandwiches
Los Angeles Times

In picnic baskets and bags everywhere this Labor Day weekend, lunch meats will lie limply on soggy bread. Boring old mayonnaise will ooze from sandwiches. Peanut butter, though popular, will make for the same old-same old. The picnic-packing doldrums will ... Read more

Total time: 30 minutes plus 30 minutes chilling | Makes 4 sandwiches
  • 8 hard-boiled eggs
  • 1/3 cup minced celery
  • 1/2 cup minced red onion
  • 1/4 cup minced fresh dill
  • 1 tablespoon Dijon mustard
  • 1/2 cup mayonnaise
  • Coarse salt
  • Freshly ground pepper
  • 1/2 to 3/4 pound smoked salmon
  • 4 slices walnut bread or other dark whole-grain bread

Step 1Finely 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.

Step 2For 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.

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

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