Smoked Salmon Egg Salad

Prep/Total Time: 10 min. Yield: 6 Servings Ingredients 3/4 cup mayonnaise 1 teaspoon dill weed 1/2 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 6 hard-cooked eggs, chopped 4 ounces smoked salmon, chopped 6 croissants, split 1-1/2 cups fresh baby spinach Directions In a large bowl, combine the first five ingredients. Stir in the eggs and salmon. Place 1/3 cup on the bottom of each croissant; top with spinach leaves and replace croissant tops. Yield: 6 servings. Nutritional Facts 1 sandwich equals 533 calories, 40 g fat (11 g saturated fat), 265 mg cholesterol, 889 mg sodium, 27 g carbohydrate, 2 g fiber, 15 g protein. Tip Smoked Salmon Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor. Light-Bodied White Wine Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.