Salmon Salad - cooking recipe

Ingredients

1 (15 oz.) can pink salmon, drained and flaked
2 hard-boiled eggs, chopped
2 Tbsp. chopped dill pickle
mayonnaise
paprika
leaf lettuce
1 tsp. prepared mustard
1 Tbsp. fresh lemon juice
1/8 tsp. freshly ground black pepper
2 Tbsp. mayonnaise
5 medium tomatoes, peeled

Preparation

Combine salmon, mustard, lemon juice, eggs, mayonnaise, pepper and dill pickle in a medium mixing bowl, stirring well. Cover and refrigerate
until chilled.
Cut each tomato into 8 wedges, cutting
to,
but not through, base of tomato.
Spread wedges apart
to form a shell.
Spoon salmon salad into tomato shells. Top
with
a
dollop
of
mayonnaise;
sprinkle
with paprika. Serve on lettuce lined plates.
Yield: 6 servings.