Last week I cured salmon cold, and one thing led to another. This egg salad is a briny one, and entirely delicious.
Egg Salad with Salmon and Tarragon
4 soft-boiled eggs, peeled and chopped / 1 oz cold-cured salmon, diced / 2 tsps capers, minced / 1 small shallot, minced / 2 tbls mayo or yogurt / 1 tbls fresh tarragon, chopped / pinch paprika / salt & pepper / arugula
Mix chopped eggs, salmon, capers, shallot, mayo or yogurt, tarragon, and paprika and season to taste with salt and pepper. Stuff into a pita pocket, adding arugula leaves if you have some on hand.