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6 eggs hard-cooked, finely chopped
1/4 cup butter or margarine, softened
1/4 cup mayonnaise
2 tablespoons celery minced
1 tablespoon mustard prepared
3/4 teaspoon dill weed dried weed, crushed
1/4 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon white peppers
1 15 1/2-ounce can red salmon drained and flaked
1 cup sour cream
2 tablespoons chives minced
Celery leaves
Plain crackers or Melba toast rounds
In a medium bowl, mix eggs, butter or margarine, mayonnaise, celery, mustard, 1/2 teaspoon of the dill weed, vinegar, salt and white pepper until well blended. Spread in a decorative 10-inch pie plate.
Layer salmon over egg mixture. Using a decorating bag fitted with a large fluted tube, pipe sour cream onto salmon. Sprinkle with chives and remaining 1/4 teaspoon dill weed. Cover loosely and chill at least 1 hour or up to 8 hours before serving.
Garnish with celery leaves. Serve with crackers or Melba toast.
1/4 cup butter or margarine, softened
1/4 cup mayonnaise
2 tablespoons celery minced
1 tablespoon mustard prepared
3/4 teaspoon dill weed dried weed, crushed
1/4 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon white peppers
1 15 1/2-ounce can red salmon drained and flaked
1 cup sour cream
2 tablespoons chives minced
Celery leaves
Plain crackers or Melba toast rounds
In a medium bowl, mix eggs, butter or margarine, mayonnaise, celery, mustard, 1/2 teaspoon of the dill weed, vinegar, salt and white pepper until well blended. Spread in a decorative 10-inch pie plate.
Layer salmon over egg mixture. Using a decorating bag fitted with a large fluted tube, pipe sour cream onto salmon. Sprinkle with chives and remaining 1/4 teaspoon dill weed. Cover loosely and chill at least 1 hour or up to 8 hours before serving.
Garnish with celery leaves. Serve with crackers or Melba toast.
