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Annie Starke's Ultimate Leftover Salmon Sando

Ultimate Leftover Salmon Sando

Total 15 mins, includes cooling time
Active 10 mins
Makes 1 serving
  • 1 cup cold leftover salmon
  • 2 tablespoons mayonnaise
  • Flaky sea salt
  • Freshly ground black pepper
  • 1 slice good country bread
  • 1 ripe tomato, sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 egg, boiled for 6 minutes 30 seconds, then shocked in ice water, peeled and halved (should be soft and “jammy”)
    1. In a bowl, mash the leftover salmon with a fork. Add 1 tablespoon of mayonnaise, a pinch of salt and a pinch of pepper.
    2. To assemble the sandwich open-face style, toast the bread and then spread the remaining 1 tablespoon mayonnaise on one side of the bread. Place the tomato slices on top of the bread and season the tomato with a pinch of salt and pepper. Top the tomato with the salmon mixture, then sprinkle over the basil and dill. Top with the halved jammy egg and sprinkle it with a pinch of salt and pepper and enjoy!

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