Smoked Salmon and Egg Salad

Posted on by Michiel and Jeen

The joy of preparing food together, the joy of eating tasty and simple food, the joy of sharing. It’s one of the themes of Together: Our Community Kitchen, our suggestion for this year’s Christmas cookery book. It was written by a group of residents, gathering in the aftermath of the Grenfell Tower fire in London. They began cooking food for their families, friends and neighbours. Food that helped restore hope and provided a sense of home.

The recipe for this tasty salad is simple, quick and fun to make. It is rich, with warm flavours, a bold structure and of course lots of salmon. The egg yolks are set, but only just, adding to the great mouthfeel. Take some crusted bread, put the salad on top of it, perhaps a bit extra?, and enjoy!

Wine Pairing

A glass of dry sparkling wine will be great. A glass of Sauvignon Blanc or Chardonnay will also fine, as long as the wine is acidic enough to balance the fat from the fish and the egg. We enjoyed a glass of Sicilian white wine made by Baglio di Grìsi with the local grillo-grape. This full-bodied wine has the right level of acidity and minerality. Excellent with the salmon and the egg.

What you need
  • 2 Organic (or Demeter) Eggs
  • 100 grams organic Smoked Salmon
  • Chives
  • Mayonnaise
  • Crème Fraîche
  • Mustard
  • Lemon
  • Black pepper
What You Do

Boil the eggs until slightly set. Peel and let cool. Coarsely slice the salmon. Same with the eggs. Chop the chives. Combine one tablespoon of mayonnaise, 2 teaspoons of crème fraîche, 1 teaspoon of mustard, chives, a few drops of lemon and black pepper. Add the salmon and combine. Add the egg and gently combine. Now it’s a matter of tasting. Perhaps you want to add more mayonnaise, crème fraîche or lemon. Let cool and serve with crusted bread.

We wish you a wonderful 2025 with lots of culinary adventures!
Mr. Cook and Mr. Drink

Smoked Salmon and Egg Salad ©cadwu
Together: Our Community Cookbook

19 thoughts on “Smoked Salmon and Egg Salad”

  1. Fantastic! Methinks this would be delectable when used as a spread for a croissant sliced crosswise. 🥐 I just have one question: Would you suggest using the Kewpie mayonnaise from Japan for this salad?

    Liked by 1 person

    Reply

    1. Thanks! We think Kewpie mayonaise is creamy, rich, a touch sweet, with some acidity and (the unique aspect of Kewpie) umami. The mayonaise we used is made with egg yolks, vinegar, mustard and a pinch of salt, so the main difference would be the umami. It probably works with the eggs, lemon juice and the chives, but with the smoked salmon? Probably a clash between smokiness and umami. Not a problem when you use raw sashimi quality salmon in the salad. Please feel free to give it a try!

      Liked by 1 person

      Reply
  4. Pingback: Smoked Salmon and Egg Salad – Bite! Eat! Repeat!

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