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
