Salmon salad marguerite
4 -6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (8-oz) salmon (or 1 filet, poached in a court buillion*) and cooled |
| 1 | Bell pepper, chopped | |
| ½ | cup | Chopped red or green onion (if using green, include green tops) |
| 4 | tablespoons | Mayonnaise |
| 2 | tablespoons | \"India relish\" (I suppose they mean chutney) |
| 1 | Stalk celery, sliced thinly | |
| 1 | Head lettuce (they specify iceberg; I think I'd use romaine) | |
| Salt and pepper to taste | ||
Directions
Source: _Wolf In Chef's Clothing_, by Robert H. Loeb, Jr. Adapted by me for the St Mary Mead Archives
Yield: Approximately 4-6 as a main dish; 6-8 as a "starter" Open can of salmon and pick through to remove stray bones, OR poach salmon and let cool.
Crumble salmon into bowl and season to taste. Add chopped bell pepper, onion, and celery.
Mix in the mayonnaise and chutney. Garnish and serve.
Posted to JEWISH-FOOD digest V97 #146 by Brian Mailman <bmailman@...> on May 01, 1997