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Smoked Salmon with Egg Salad and Green Beans

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Smoked Salmon with Egg Salad and Green Beans

Smoked Salmon with Egg Salad and Green Beans

amanda

Equipment

  • - KitchenAid Stand Mixer

  • - Smoker

  • - Non-stick Skillet

  • - Mandoline Slicer

  • - Cooling Rack

  • - Egg Separator

  • - Digital Kitchen Scale

  • - High-Speed Blender

  • - Vegetable Peeler

  • - Meat Thermometer

  • - Microwave Steamer

Ingredients

  • 1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths

  • 1 tablespoon Dijon mustard

  • 1 teaspoon finely chopped shallot

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • 8 hard-boiled large eggs, chopped

  • 1/2 cup mayonnaise

  • 2 celery ribs, finely chopped (1 cup)

  • 2 tablespoons chopped chives

  • 1 teaspoon grated lemon zest

  • 1 teaspoon fresh lemon juice

  • 4 cups coarsely chopped baby arugula

  • 1/2 pound sliced smoked salmon, coarsely chopped

  • 4 (16-ounce) wide jars or containers with lids

  • bagel chips

Instructions

1

Instruction 1

Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
2

Instruction 2

Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
3

Instruction 3

Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4

Instruction 4

Divide arugula among jars and layer beans, salmon, and egg salad on top.
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