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RECIPE

Duxbury Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt & Kenny Belov, Fish, Sausalito, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (use organic when possible)
6 Eggs (hardboiled, roughly chopped)
2 lg. Sprigs Dill (or tarragon, chopped not too finely)
3/4 cup Tartar Sauce
1 tbls. Dijon Mustard
dash of Lemon Juice
TT Salt and Pepper
8 slices Russian Rye (or any good dark bread, sandwich-size)
2 cup Iceberg Lettuce (shredded)
12-16 slices Smoked Wild King Salmon* (approx. 12 oz.)

Procedures:
1. Combine the first 6 ingredients, mashing eggs as you mix.

2. Spread resulting egg salad evenly on 4 slices of bread, divide shredded lettuce between them and top with 3-4 slices of salmon.

3. Place remaining 4 slices of bread on top, slice carefully in half and enjoy.

*Seafood Watch recommends wild-caught salmon from Alaska, certified by the Marine Stewardship Council.

 

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit
www.seafoodwatch.org.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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