MARINE HARVEST
Salmon Salad
1 7-ounce can Kirkland Signature salmon, drained
2 tablespoons mayonnaise, or according to taste
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped red bell pepper, optional
2 teaspoons finely chopped fresh dill
Crackers or toast points
1. Flake salmon into a bowl; mix with mayonnaise, celery, onion,
bell pepper and dill.
2. Serve salad on fine crackers or toast points. Makes 6 servings.
MARINE HARVEST
Deviled Eggs with Smoked Salmon
8 hard-boiled large eggs, peeled and cut in half lengthwise
3 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons Dijon mustard
1/2 teaspoon fresh lemon juice
2 teaspoons finely chopped fresh dill
4 packed tablespoons finely minced Kirkland Signature
smoked salmon
Salt and pepper
Dill sprigs
1. Remove yolks from eggs and mash with mayonnaise, sour cream,
mustard and lemon juice. Stir in dill and smoked salmon. Add salt and
pepper to taste.
2. Spoon the mixture into the egg whites. Garnish each deviled egg with
a fresh dill sprig. Chill for at least 1 hour before serving. Makes 8 servings.
