Smoked Salmon Egg Salad on Easy Grill Bread


This Smoked Salmon Egg Salad is a great change from the standard egg salad. This is fabulous on the grill bread and tastes like it’s from a gourmet deli.


6 hard-boiled eggs, peeled
2 green onions, finely chopped
½ cup celery, finely chopped
1 tablespoon fresh dill, chopped
¼ cup mayonnaise, plus more for grill bread
1 teaspoon sherry vinegar
salt and freshly ground black pepper
1 (6-to 7-ounce) can smoked salmon, drained
salt and freshly ground black pepper
sprouts, lettuce or watercress sprigs

for the easy grill bread:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
½ teaspoon fast-acting yeast
½ cup warm water (105˚-115˚)
¼ cup olive oil, plus more for brushing
1 egg, beaten


the egg salad:
Place the eggs in a medium bowl and coarsely mash with a fork. Stir in the onions, celery, dill, mayonnaise and vinegar. Season to taste with salt and pepper. Gently fold in salmon. Set aside.

the grill bread:
In a large bowl, whisk the flour, sugar, salt and yeast. In a small bowl, whisk the water, oil and egg. Stir into flour mixture until a dough forms. Turn dough out onto a lightly floured surface and knead about 2 minutes. Put the dough into a lightly oiled bowl and let rest 10 minutes.

Cut into 8 pieces. Roll each piece out into a 6-inch round. Lightly oil a large
skillet and place over medium-high heat until hot. Grill bread rounds one at a time, turning once, until marks appear and bread is cooked through, about 1 minute per side. Keep bread warm wrapped in a cloth.

To serve, spread ½-teaspoon mayonnaise over each grill bread. Spread egg salad over the mayonnaise and top with the sprouts. Fold to close and serve.

Makes 8

©Copyright Salmon, Desserts & Friends

Tags: ,

Comments are closed.