Salmon and Sardines Salad (i.e., Mock Tuna Salad)

One can of Wild Caught Salmon (whole, with its calcium-rich skin & bones)
One tin of Wild Caught Sardines in Olive Oil (whole, with skin & bones for better nutrition—Recommended: Brisling “Crown Prince” from Scotland, or Norwegian sardines);
1-2 hardboiled eggs
2 tablespoons organic mayonnaise with olive oil
1 tablespoon Dijon Mustard
2 tablespoons fresh-squeezed lemon juice
¼ teaspoon lemon zest
1/8 teaspoon Turmeric
1/8 teaspoon red paprika
1/3 teaspoon dry basil
1/3 teaspoon dry dill
1-2 tablespoons capers
¼ teaspoon Worcestershire sauce
Shake or pinch of Cayenne pepper (as hot or mild as you prefer)
No added salt needed.
In a large bowl, collect: salmon, sardines with the olive oil in which it is packed, shelled hardboiled egg(s) and other ingredients. Mix well (easiest by using your hand). Add more mayo if mixture seems too dry. Store in smaller bowl in coldest part of the fridge. Serve a mound of this Salmon/Sardines Salad with fresh veggies & crackers, or in sandwiches.

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