A beautiful delicate combination of fish and eggs. Instead of salad, there is another filling option.
We thoroughly clean the fish from the bones. Chum salmon is not as pink as pink salmon, and it tastes different. We like it.
Boil the eggs, cut in half, mix the yolks with the fish, add finely chopped green onions. For softness, add mayonnaise. Fill with half of the eggs, put the shrimp on top. I put more of them, it tastes better this way.