SALMON SALAD (canned salmon)


5 oz. can salmon (drained)
1 celery stalk (diced)
4 sour pickles (chopped)
Salt & pepper (to taste)
1 tbsp. sugar
1 tsp. mustard
1 tbsp. butter
2 tbsp. cream
2 tbsp. vinegar
3 hard-boiled eggs (sliced)
Lettuce leaves

Combine salmon, diced celery, pickles and salt & pepper (Put to the side).  For Dressing -In a small pot stir in sugar and mustard, add butter, cream and vinegar and cook low flame
until smooth. Cool. Pour mustard dressing over salmon mixture and mix well. Decorate with hard-boiled eggs. Chill. Serve on crisp lettuce leaves.