Cold Salmon Vegetable Platter With Tarragon Marinade


Course : Salmon
Serves: 2
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Ingredients:


3 medium new potatoes -- cooked and cut in half

2 tablespoons white onion -- minced

7 3/4 ounces canned salmon -- drained and chunked

1 large tomato -- sliced

1/2 medium cucumber -- sliced

2 large hard-cooked eggs -- peeled and halved

1 bunch chilled lettuce or other leafy greens

1 tablespoons parsley -- minced

1 tablespoons green onion -- chopped

---TARRAGON MARINADE

1/4 cup olive oil

1 teaspoon salt

2 tablespoons tarragon wine vinegar

1/2 teaspoon sugar -- (optional)

1/4 teaspoon dry mustard

2 tablespoons fresh lemon juice

1/8 teaspoon dried leaf tarragon -- crushed

1 clove garlic -- pressed

1/8 teaspoon white pepper
 

Preparation / Directions:


1. Sprinkle warm potato halves with onion; pour Tarragon Marinade over all. 2. Cover and refrigerate several hours. 3. Drain, reserving marinade. 4. Arrange salmon, tomatoes, cucumbers and eggs on lettuce-lined platter; sprinkle parsley on potatoes and green onion on salmon. 5. Serve with reserved marinade. Tarragon Marinade Makes about 1/2 cup Combine all ingredients in screw-top jar with tight-fitting lid; shake well.


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