Mamta's Kitchen

Salmon and Corn Salad

Salmon & Corn Salad

Mamta Gupta

This dish can be served as a salad, used as a filling for all kinds of sandwiches, tacos, pita breads etc. and served as side dish at buffets and picnics. Tinned Tuna can be used in place of tinned Salmon. Serves 4


  • 200 gm. tin of skinless wild salmon in brine (not oil), drained

  • 200 gm. tin of unsweetened sweet corn, drained

  • 3-4 tbsp. Mayonnaise

  • 2 tbsp. sour cream or cream cheese (optional)

  • Zest and juice of 1/2 a lime

  • 2 tbsp. very finely chopped red onion

  • 1 Chopped green chilli or 1 tsp. Tabasco sauce (optional)

  • 1 tbsp. finely chopped fresh dill (optional). Save a few sprigs for decoration

  • A good sprinkle of freshly ground black pepper

  • Salt to taste, after tasting. Not usually required.


  1. Drain salmon and place in a bowl.

  2. Add all other ingredients and mix gently, without breaking fish too much. Taste and adjust seasoning.

  3. Cover and chill for a couple of l hours.

  4. Serve chilled on toast, with a dill garnish and slice of lemon

  5. It can be used as a sandwich filling too.

  6. You can add other things to it, like finely chopped fresh herbs, tomatoes (de-seeded), red/yellow/green peppers, to name a few.

  7. Also see Also see Salad Selection and Sandwich selection.

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