A delightful and easy-to-make salad combining the richness of salmon and eggs with a zesty twist.
Combine the canned salmon and chopped hard-boiled eggs in a mixing bowl.
Ensure the salmon is well-drained to avoid excess moisture in the salad.
Add the diced red onion and sliced cucumber to the bowl.
For a milder onion flavor, soak the diced onion in cold water for a few minutes before adding.
In a separate small bowl, whisk together the Dijon mustard, light mayonnaise, ground black pepper, dried tarragon, smoked paprika, and sea salt.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad ingredients and gently mix until well combined.
Be gentle while mixing to keep the ingredients intact.
Chill the salad in the refrigerator for at least an hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the salad in individual bowls or on a bed of lettuce for a fresh presentation.
Garnish with a sprinkle of fresh herbs or a slice of lemon for added appeal.
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