Smoked salmon, egg and mayo sandwich filling

    30 minutes

    This makes a nice summer lunch or brunch served on toasted wholemeal bread or a bagel.

    88 people made this

    Serves: 8 

    • 12 eggs
    • 2 stalks celery, chopped
    • 1 red onion, peeled and chopped
    • 150g smoked salmon, diced
    • 250ml (1 cup) mayonnaise
    • 2 tablespoons chopped fresh dill
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place eggs in a saucepan and cover with cold water. Bring water to the boil. Cover, remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavours to combine.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (57)


    Something else. I made this as a starter for Easter and stuffed it into those ready-made puff pastry shells. We loved it. I added 1/2 the onion the recipe called for,and a good amount of salt. A great recipe!  -  08 Oct 2008


    Altered ingredient amounts. I didn't use as many eggs as the recipe called for and instead used equal amounts of salmon and eggs. It was delicious on toasted wholemeal bread with melted mozzarella cheese on top, as well as on crackers. Will definitely make again  -  08 Oct 2008


    This was delicious! I've made it twice, and both times people raved about it and asked for the recipe. The first time I used tinned salmon, and the second time I used fresh salmon that I first baked. I've used this to make afternoon tea sandwiches, and they were a hit. My husband really enjoyed it, too - thanks for the recipe Donna!  -  08 Oct 2008