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Catholic Recipe: Salmon and Egg Sandwiches


  • 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


Serves: 4-6

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+



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


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