Salmon Sandwich Extraordinaire

• 1 6- or 7-ounce can of wild salmon
• 1 hard-cooked egg, finely chopped
• 2 tablespoons sweet pickle relish
• 4 teaspoons finely chopped celery
• 4 tablespoons mayonnaise
• 2 teaspoons lemon juice
• Salt and freshly ground black pepper to taste
• 2 leaves lettuce
• 4 slices good soft white bread or whole-wheat bread
• 2 to 4 slices ripe tomato, optional

1. Drain salmon, and if it contains skin and bones, remove them (for a more neutral taste, run drained salmon under warm water.)
2. Add egg, relish, celery, mayonnaise, lemon juice and salt and pepper, and mix thoroughly, mashing the salmon while mixing.
3. Place a lettuce leaf on top of each of two slices of bread.
4. Add tomato, if desired; top with salmon mixture.

salmon, egg, sweet pickle, celery, mayonnaise, lemon juice, salt, leaves lettuce, white bread, tomato

Taken from cooking.nytimes.com/recipes/11528 (may not work)