Salmon Spread
Who said that tuna was the only fish to eat in salads or sandwiches? This Salmon Spread will renew your lunches and snacks!
Preparation
10 minutes
Cooking
NA
Portions
2 sandwiches or 4 snacks (about 1¼ cups)
Food storage
3 days in the fridge. Can’t be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 1 can (213 g) pink salmon, drained Or tuna
- ½ apple, finely chopped
- 1 celery stick, chopped (about 125 ml / ½ cup)
- 30 ml (2 tbsp) mayonnaise
- 30 ml (2 tbsp) plain yogurt Or simply add more mayonnaise
- 5 ml (1 tsp) chili powder
- 5 ml (1 tsp) mustard
- Salt and pepper to taste
Preparation
- Pour the contents the can of salmon into a bowl. Remove the skin with your fingers or a fork. You can use the bones and cartilage if you wish, but make sure they are well crushed.
- Add the apple to the salmon and mix.
- Add the celery, mayonnaise, yogurt, chili powder, mustard, salt and pepper.
- Mix together, coating the salmon with the mayonnaise and yogurt. Use this spread as a sandwich filling or serve on crackers as a snack.
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