Tarragon's not exactly my favorite herb, but I do enjoy it on occasion in a good salsa verde drizzled over lamb. Tonight, I plan on making the most of leftover eggs, tarragon, and capers from yesterday's Easter celebration and last night's dinner by putting together a hearty smoked salmon and egg salad sandwich in a matter of minutes. For the recipe, keep reading.
- 6 hard-boiled large eggs, peeled
1 tablespoon finely chopped shallot
2 teaspoons finely chopped fresh tarragon
2 tablespoons drained capers, rinsed and finely chopped
1/2 cup mayonnaise
6 (4- to 5-inch) soft round seeded rolls, split
18 watercress sprigs, tough stems discarded
1/4 lb sliced smoked salmon
- Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste.
- Layer sandwiches with rolls, egg salad, watercress, and salmon.
Makes 6 sandwiches.
- Main Dishes, Sandwiches
- North American