Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette

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Egg Salad with Smoked Salmon, Arugula, Pickled Red Onion & Lemon Vinaigrette

  • 20 Minutes
  • 4 Servings
  • 20 Minutes
  • 4 Servings

Ingredients

  • 8 slices of Oroweat 100% Whole Wheat bread
  • 8 ounces smoked salmon
  • 6 hardboiled eggs
  • ⅓ cup extra virgin olive oil
  • ¼ cup parsley, chopped
  • 2 tablespoons capers
  • 1 lemon, juiced
  • 4 ounces arugula
  • Kosher salt
  • Freshly ground black pepper
  • Pickled red onion (recipe follows)
  • Lemon vinaigrette (recipe follows)
  • Pickled Red Onion Ingredients:
  • 1¼ cups red wine vinegar
  • ½ cup water
  • ¼ cup sugar
  • 1 teaspoon curry powder
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 2 small red onions, thinly sliced
  • Lemon Vinaigrette Ingredients:
  • 1 cup extra virgin olive oil
  • ⅔ cup fresh lemon juice
  • 2 tablespoons shallots, finely chopped
  • 2 teaspoons kosher salt
  • 1 sprig fresh rosemary

Directions

  1. In a saucepan, combine the vinegar, ½ cup of water, sugar and spices and bring to a boil.
  2. Remove from the heat, add the onions and stir.
  3. Set aside to cool, stirring occasionally. Can refrigerate and store extra for up to 3 weeks.
  4. In a separate small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies.
  5. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). The extra will keep well refrigerated for up to 1 week.
  6. Roughly chop eggs and add to a medium mixing bowl with olive oil, parsley, capers and lemon juice. Mix thoroughly.
  7. In another separate small bowl, dress arugula with lemon vinaigrette and set aside.
  8. Spread the egg salad on 4 slices of bread, and top each with 2 ounces smoked salmon, pickled red onion and dressed arugula. Sprinkle with salt and pepper.
  9. Cap sandwiches with remaining bread slices and serve.
  10. Enjoy!

 

 

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