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Open-Face Smoked Salmon and Egg Salad Sandwiches

Time 30 minutes
Yields Makes 4 sandwiches
Open-Face Smoked Salmon and Egg Salad Sandwiches
1

Finely mince eggs. Gently combine with celery, onion, dill, mustard and mayonnaise in mixing bowl. Season with salt and pepper to taste. Cover and chill 30 minutes.

2

For each sandwich, neatly spread layer of egg salad on 1 slice bread; arrange smoked salmon in attractive pattern on top. Grind pepper over top of salmon.

You can also use individual brioche rolls for these sandwiches. If you do, add baby greens.

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