Smoked Salmon Salad

• 3/4 pound potatoes
• 4 to 5 ounces smoked salmon
• 1 hard-boiled egg
• Freshly ground pepper
• 1/8 teaspoon salt
• 1 tablespoon lemon or lime juice
• 1/4 cup mayonnaise
• Lettuce and watercress (about 5 oz.wt. total)
• Crusty bread (about 4 oz.wt.)

Boil the potatoes until done. Peel them if the skins are old and tough. Cool and dice.

Dice the smoked salmon. Separate the egg white from the egg yolk. Chop the egg white; set the egg yolk aside until later.

In a large bowl, combine the diced potatoes, diced salmon, chopped egg white, and any additions. Sprinkle with freshly ground pepper. In a small dish, dissolve the salt in the lemon or lime juice; add the mayonnaise and mix well. Stir the mayonnaise mixture into the ingredients in the large bowl.

Place the salad on beds of lettuce and watercress. Put the egg yolk in a sieve and sprinkle on the salad by pushing it through with a pestle or spoon. Serve with crusty bread.

Serves 2

Nice additions to the salad (no more than 4 oz.wt. altogether):

• some diced cucumber flesh
• some diced avocado flesh
• thinly sliced radish