Cold Smoked (Lox/Nova Lox) Salmon
Few foods are as synonymous with smoke cooking as Lox, or Nova Lox, our preferred more delicate method of Cold Smoking the premier Atlantic Salmon. Carried over a 16 - 20 hour run, the graceful Cochrane Nova Lox appeals to the most refined of tastes, complimented by an equally alluring visual elegance.
Smoked Salmon and Egg Salad
Ingredients:
* 5 ounces Cochrane Smoked Salmon, diced
* 12 eggs
* 1 cup mayonnaise
* 3 tablespoons chopped fresh dill
* salt and pepper to taste
Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.
Nutritional Information
Smoked Salmon and Egg Salad
Ingredients:
* 5 ounces Cochrane Smoked Salmon, diced
* 12 eggs
* 1 cup mayonnaise
* 3 tablespoons chopped fresh dill
* salt and pepper to taste
Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.
Nutritional Information
