Trapped in the house last night (due to a torrential downpour) I searched the cupboards for something to make for my ‘lunch on the road’ today. A can of salmon came to my rescue along with a few eggs from the refrigerator. Together I knew they would make a lovely salmon and egg mayonnaise type of offering, all the better for the protein boost of the fish. They are surprisingly good and would make a wonderful starter or cold table dish.
WILD ALASKA SALMON AND EGG MAYONNAISE
213g/71/2 oz can red or pink wild Alaska salmon
4 medium eggs
1 tbsp fat-free Greek yogurt
1 tbsp extra-light mayonnaise
few drops of Tabasco sauce
1 tbsp chopped fresh dill or snipped chives
salt and freshly ground black pepper
paprika to sprinkle
1. Drain the canned salmon, discarding the liquid. Remove any skin and bones then mash with a fork.
2. Hard-boil the eggs for 10-12 minutes, then cool them in cold water. When cold shell and slice in half. Scoop out the yolks, adding them to the salmon with the yogurt, mayonnaise, Tabasco and dill or chives. Season with a little salt and pepper then mix together thoroughly.
3. Spoon the salmon mixture into the hollowed-out eggs. Serve sprinkled with paprika.
SERVES 4 (as a starter or snack)
WLS PORTION: 1/2-1
Calories per portion: 147
Image courtesy of The Alaska Seafood Institute