This classic salad uses smoked salmon but works equally well with crab or shrimp.
- 1 teaspoon lemon juice
- 1 cup low fat mayonnaise
- 8 ounces smoked salmon - not lox
- 16 ounces salad greens - i like baby field greens
- 2 large eggs - hard boiled. peels, cut in 1/2 long ways
- -- louis dressing -- see recipe107344
- 1/2 cup seafood cocktail sauce
- 1 tablespoon parsley - minced
- 1/2 teaspoon onion - minced
- 1 pinch kosher salt - to taste
- 1 pinch black pepper - to taste
- 2 drops tabasco sauce - optional
- Carbohydrate 8.17578000017548 g
- Cholesterol 615.55 mg
- Fat 37.6523226666667 g
- Fiber 1.51263494655558 g
- Protein 51.7476256666744 g
- Saturated Fat 7.9362331 g
- Serving Size 1 1 Serving (353g)
- Sodium 686.230633333354 mg
- Sugar 6.66314505361989 g
- Trans Fat 3.71174336666667 g
- Calories 576 calories
Step-by-step
- Mix the dressing ingredients together and adjust spicing as needed.
- Place the salad greens in a bowl or a medium sized tray. Clear a space in the center to hold a smaller bowl for the dressing. Place the dressing bown in that space then crumble the salmon around on top of the greens. You can also add crab meat or shelled shrimp to this if you wish.
- Place egg halves with yolk showing nestled in the salmon.
- Diners scoop up a mixture of smoked fish, greens, and an egg. Then they drizzle dressing over the top of their serving.
When ingredients are limited by seasonal availability or specific health requirements, rigid recipes fail. This assembly relies entirely on pantry staples and fresh greens, requiring zero cooking equipment beyond a pot to boil eggs. Achieving the correct emulsion in the dressing dictates whether the meal succeeds or separates.
- Substitute smoked salmon with hot-smoked trout at a one-to-one weight ratio if cold-smoked varieties taste too salty.
- Whisk the low-fat mayonnaise and cocktail sauce vigorously for 45 seconds to fully incorporate the seafood sauce before adding minced herbs.
- Boil large eggs for exactly 10 minutes in rolling water, then plunge them immediately into ice water for 5 minutes to prevent grey rings around the yolks.
- Keep baby field greens completely dry in the refrigerator wrapped in paper towels for up to 3 days before serving.
- Add the Tabasco sauce drop by drop, tasting between additions to control the capsaicin heat level safely.
Smoked salmon provides enough natural salinity that extra sodium should be withheld until the final plating stage. Proper chilling of the boiled eggs ensures the yolks remain bright and slice cleanly without crumbling.
