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Canadian Smoked Salmon



  1. Slice salmon thinly, removing bones and skin.
  2. Toss in lemon juice and mayonnaise. Add pickle, onion, salt and pepper. Toss and refrigerate.
  3. Serve on a bed of greens, garnished with raw vegetables.

Serves 6.

Attribution: Canadian Smoked Salmon by Nita Hunton, Cambridge, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.