2 C. Wirthy salmon fillets, thawed 1 recipe Court Bouillon or poaching liquid 2 hard-cooked eggs, chopped 1/2 cup mayonnaise 2 tablespoons sliced green onions 2 tablespoons sweet pickle relish
1 teaspoon lemon juice 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/8 teaspoon pepper 4 to 6 thick slices crusty bread Lettuce leaves
Poach salmon in Court Bouillon as directed. Drain and discard poaching liquid. Chill salmon 2 hours. Flake meat. In medium mixing bowl, combine salmon and remaining ingredients, except bread and lettuce. Cover with plastic wrap. Chill about 1 hour.
Serve on Bread with lettuce.