Wild
Sockeye Salmon and Potato Salad
Ingredients:
1 can
(150 gr/5.3 oz) RAINCOAST TRADING
skinless, boneless sockeye salmon,
drained
½ cup (125 ml) sour cream or
mayonnaise
1 tbsp (15 ml) horseradish (optional)
1/3 cup (75 ml) black olives, pitted
& sliced
2 tbsp (25 ml) capers, rinsed &
drained
3 green onions, sliced
¼ cup (50 ml) celery, sliced
½ lb nugget potatoes, cooked
& cooled
2 hard boiled eggs, sliced
Salt (optional) and pepper, to taste |
Preparation:
- Cut potatoes in half and set aside
- In a separate bowl, flake salmon with
a fork and add to potatoes
- Add onions, celery, capers and olives
- Mix together sour cream and horseradish,
and toss gently with potato mixture
- Add salt & pepper to taste
- Transfer to serving bowl.
- Arrange sliced, hard-boiled eggs on
top and top with parsley or watercress
Serve and enjoy!
Serves 2-4
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