Culinary Tools:
- 4-quart Dutch Oven
- Junior Steamer/Colander
- Chef’s Knife
- 2-quart Mixing Bowl
- Filet Knife
Ingredients:
- 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
Procedure:
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.