Salmon Salad with Eggs and Arugula


5 from 1 reviews
Salmon Salad with Eggs and Arugula
Prep time
Total time
Perfect for breakfast, brunch, lunch, or dinner. Another excellent dish to feed a crowd.
Recipe type: Salads
Cuisine: 4 Season
Serves: 4
  • 4 Hardboiled eggs, smoked until golden brown, diced (soak mild flavored wood chips, like cherry wood or alderwood in water for at least one hour before smoking)
  • 6-8 ounces of salmon smoked and flaked
  • 1 cup of Arugula, coarsely chopped
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon creamed yogurt (strained Greek yogurt), or sour cream
  • 1 tablespoon Veganise (optional)
  • 1 teaspoon freshly grated horseradish (optional)
  • Juice of half a lemon
  • Salt and pepper to taste
  1. Method 1: Combine all ingredients together in a bowl.
  2. Method 2: Combine egg yolks, mustard, yogurt, Veganise, lemon juice and spices in a food processor and blend until smooth and creamy. In a separate bowl, toss together chopped egg whites, flaked salmon, and chopped arugula. Fold in egg yolk mixture, stir to combine. Salt and pepper to taste.
  3. Note: Cover and let stand for 30 minutes at room temperature before serving for flavors to set.
  4. Garnish with green onion or smoked paprika, serve with toast points.