smoked salmon salad on pumpernickel

Us Jews like our smoked salmon.Image


Broil and flake a fillet..



Throw in some herbs, veggies, lox, and mayo.. Image

Spread it on toasted pumpernickel with cream cheese..Image


Also take lots of selfies.Image

makes 2 servings 

adapted from


  • 4 oz fillet of skinless salmon
  • 2 tbs mayonnaise 
  • 2 oz chopped smoked salmon
  • 1 tbs chopped capers
  • 1 tbs chopped chives
  • 1 stalk of celery, chopped
  • a couple grinds of black pepper
  • 4 slices of pumpernickel bread
  • cream cheese, softened

Broil the fillet on an upper rack for 4 minutes on one side, then flip over and broil for 3 minutes on the other side. Cool, then flake with a fork into a medium bowl. Add all the ingredients up to the pepper and gently fold until all the ingredients are well incorporated (I just used my hands). 

Toast the bread, then spread on some soft cream cheese. Heap on the salad, take a selfie, then pig out.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s