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Betsy Block

Egg and Smoked Salmon Salad


12 hard-boiled eggs, cut up fine

8 oz. wild, cold-smoked salmon, pulled into small pieces

2 tbsp. capers

2 tsp. dried dill

2 tbsp. Dijon mustard

cup good extra virgin olive oil

pepper to taste (no salt needed because of the salmon)


Mix it all together. Makes a ton. Try not to spill it in your car.


This was one of those desperation recipes I devised when my brother's family was here for brunch once and we didn't have enough to eat. But then I liked it enough to make it on purpose: