Smoked Salmon Egg Salad Toast
Directions
- Combine all ingredients except dressing and bread to make salad, season to taste.
- Cut crust from toast, cut each piece into fourths diagonally.
- Spread roasted red pepper and garlic dressing on rye toast points. Place smoked salmon egg salad on each toast point.
- Garnish with thinly sliced marinated cucumbers, cooked beets, with lemon and olive oil dressed Italian parsley leaves, or as desired.
Ingredients
- 2 oz Bay Winds® smoked salmon, finely ground
- 3 ea Nature's Best Dairy® Egg(s), hard cooked, sieved
- 2 tbsp Delancey Street Deli® mayonnaise
- 1 tbsp Peak Fresh Produce® Onion(s), Red, minced
- 1 tbsp Peak Fresh Produce® Celery, minced
- 1 tsp Peak Fresh Produce Dill, minced
- 1 tsp Peak Fresh Produce® Chives, Fresh, minced
- 1 tbsp Piancone® roasted red pepper and garlic dressing
- 4 pc Rotella’s® rye bread, toasted
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
