Salmon Cocktail

Salmon cocktail can be served as a small appetizer or along with fresh bread for dinner. The salmon cocktail can also be found in larger quantities as well prepare for a party. The salad can be already filled into jars and refrigerate. The salad dressing should be distributed until just before serving over the salmon cocktail or serve extra.


A fresh organic egg medium size in about 10 minutes until hard and for rapid cooling in cold water. Lollo rosso Rinse clean and dry in salad spinner. The lettuce leaves and maybe something small pluck interpret cocktail glasses so as to see in the picture above. Peel the cucumber cocktail salmon, cut into thin slices and place in a salad bowl. Spring onions, cut into thin rings and sprinkle over the salad cucumber. Roll up the slices of smoked salmon and cut into slices. Salmon put something aside for decoration.

The remaining salmon with cucumber and spring onion mix and pour into the cocktail glass. Peel the eggs into eight pieces, and arrange the salmon on cocktail. Stir sour cream sauce for the salad with freshly squeezed lemon juice and season with smooth white pepper and salt. Little dill for decoration aside. The rest of the dill finely and mix with the salad dressing. The salad dressing over the salmon and garnish cocktail spread with salmon and dill.


¤ 1 Organic egg
¤ 20 g Lollo rosso
¤ 120 g Cucumber Salad
¤ 40 g Spring onions
¤ 100 g Smoked salmon
¤ 120 g sour cream
¤ 2 tsp Lemon juice
¤ White pepper,
¤ Salt
¤ 2 tablespoons Dill

2 servings – 200 calories per serving, 20 mins Prep – 20 mins Total