Smoked Salmon

Culinary Tools:

  • 4-quart Dutch Oven
  • Junior Steamer/Colander
  • Chef’s Knife
  • 2-quart Mixing Bowl
  • Filet Knife


  • ½ cup hard boiled eggs, chopped
  • 1 tablespoon shallot, minced
  • 1 tablespoon capers, chopped
  • ¼ cup parsley, chopped
  • ½ cup low-fat mayonnaise
  • 1 teaspoon mustard
  • 12 ounces cucumber, sliced
  • 8 ounces smoked salmon, thinly sliced
  • Lemon juice to taste


In the 4-quart Dutch Oven, add 4 cups of water and place the Junior Colander on top. In the colander, place eggs; cover with Redy-cook valve open and cook at medium-high temperature. When the valve whistles (about 10 minutes), close it and reduce temperature to medium; cook for another 10 minutes. Remove eggs, let them cool and peel them.

With the Chef’s Knife, finely chop eggs and cut the vegetables as instructed. In the 2-quart Mixing Bowl, combine well all of the ingredients, except cucumber and salmon. Flavor with lemon juice.

Using the Chef’s Knife, slice cucumber into 1/8 inch strips. With the Fillet Knife, evenly cut salmon y place it on top of the cucumber slices. Then garnish with the egg sauce and parsley leaves; serve.