Wild Sockeye Salmon and Potato Salad Ingredients: 1 can (150 gr/5.3 oz) RAINCOAST TRADING Wild Skinless, Boneless Sockeye Salmon, drained ½ cup (125 ml) sour cream or mayonnaise 1 Tbsp (15 ml) horseradish (optional) ⅓ 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 garnish the top with parsley or watercress Serves 2-4
