Liturgical Year : Recipes : Salmon and Egg Sandwiches

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Catholic Recipe: Salmon and Egg Sandwiches

INGREDIENTS

1 can (8 ounces) salmon
3 hard-cooked eggs, chopped
1/2 teaspoon Worcestershire sauce
2 Tablespoons drained pickle relish
3 Tablespoons mayonnaise
1/4 cup chopped peanuts
12 to 16 slices bread
2 eggs, slightly beaten
2/3 cup milk
2 teaspoons sugar
butter or margarine
pickle fans
olives

Details

Serves: 4-6
Prep Time: 30 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Feasts

None

The sandwich filling is a salmon and egg salad, and then the sandwiches are battered and fried, similar to French toast.

DIRECTIONS

Bone and flake salmon; combine with eggs, Worcestershire sauce, pickle relish, mayonnaise, and peanuts; mix well. Spread between slices of bread, making 6 to 8 sandwiches. Combine beaten eggs, milk, and sugar; dip sandwiches in this mixture, and fry in a little butter or margarine until golden brown on both sides. Garnish with pickle fans and olives. Makes 6 to 8 sandwiches.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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