Salmon and Lobster Salad

Ingredients

• 1 can salmon
• ⅓ cup lettuce or celery, chopped
• 4 hard-boiled eggs
• 2 tablespoons sweet olive oil or 1 cup sweet rich milk
• 1 cup vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 teaspoons fine mustard
• Pepper to taste
• Green leaves of celery or curled parsley for garnish
• Whites of eggs, cut in rings for garnish

Directions

1. Drain the oil from the canned salmon and mince the meat finely.

2. Chop the lettuce or celery and mix with the salmon.

3. Boil the eggs hard, then cool in cold water, shell, and separate the whites from the yolks.

4. Mash the yolks smooth with the olive oil or milk.

5. Dissolve the vinegar, sugar, salt, and mustard in a bowl, then mix with the yolk paste.

6. Toss the mixture lightly with the salmon and greens using a silver fork.

7. Garnish the dish with celery leaves, parsley, and egg whites cut into rings.