Salade de saumon et d’œufs

Ingrédients

• 2 cans (6 oz. each) boneless, skinless wild salmon, drained
• 3 large hard-boiled eggs, peeled + chopped
• 1/3 cup sweet onion, finely chopped
• 1/2 cup English cucumber or dill pickles, finely chopped
• 1/3 cup green onions, sliced
• 1/4 cup fresh dill, chopped
• 1/3 cup plain Greek yogurt, whole milk or 2%
• 2 Tbsp. mayonnaise
• 1/2 tsp. paprika
• 3 tsp. fresh lemon juice
• Zest 1 lemon
• Kosher salt and fresh black pepper, to taste
• Tabasco sauce, to taste, optional

Préparation

1. 1

   In a bowl, combine the salmon, eggs, sweet onions, cucumbers, green onions, and dill. Set aside.

2. 2

   In a separate bowl, whisk together the Greek yogurt, mayonnaise, paprika, lemon juice, and zest. Add to the salad. Season with salt and pepper to taste, and gently toss to combine.

3. 3

   Cover and refrigerate for at least 20 minutes before serving. Taste for salt and acidity before serving.