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| What a fabulous flavor the hot and sweet pickles add to this salmon spread, we use them in most all of our sandwiches, burgers, or individually on the side with many other dishes... |
Prep: 15 Mins.
Posted: by Max via Sandra
INGREDIENTS
3 cups pre-grilled salmon, flaked (no skin or bones)
2 ribs celery, finely chopped3 scallions (green onions), finely sliced white and green parts
½ cup mayonnaise (more or less to reach desired consistency)
1 teaspoon French’s mustard
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| Max's Secret Ingredient |
1 teaspoon garlic powder 8 hot and sweet pickle slices, finely chopped
--and 2 red chili pickled peppers (from same jar), finely chopped
-----(recommended brand: Private Selection Snackers @ Fred Meyer)
1 iceberg lettuce leaves, torn into pieces
8 to 12 slices whole wheat bread
METHOD
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| Max's Salmon Spread |
Tip: Our favorite is to serve these Salmon Sandwiches with Tomato Basil Soup (click on link below photograph). Afterwards, we eat fresh wedges of organic oranges, which finishes the meal off quite nicely.
The tomato soup adds the perfect balance to these salmon sandwiches. The organic oranges are so succulent and sweet this time of year, so it was a nice choice to end our perfect lunch!
ReplyDeleteI had some left over steel head trout which resembles and tastes like salmon so I thought that using the other ingredients would work and it did. I did not have the hot/sweet pickle mix so I substituted with bread & butter pickles and for the heat used Chicago Sport peppers. I was pleased :))))
ReplyDeleteSanford, I just read your comment to Max and he's delighted, as am I! Thank you very much. BTW ~ many call Yakutat, Alaska (my hometown) the "Steelhead Capital of the World" -- I hope you have a terrific summer ;)
ReplyDeleteWe prefer dill pickles to sweet. Give it a try.
ReplyDelete