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, Pitta breads etc. and served as side dish at buffets and picnics. It is lovely as a jacket potato topping . Tinned Tuna can be used in place of tinned Salmon.
Serves 4
Edited and pictures changed 31st December 2020
Ingredients
200 gm. tin of skinless wild salmon in brine (not oil), drained . If you only have the skinned one, remove the skin.
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 lemon or lime
2-3 tbsp. very finely chopped red onion
1 Chopped green chilli or 1 tsp. Tabasco sauce, adjust to taste
A good sprinkle of freshly ground black pepper
1 tbsp. finely chopped fresh dill (optional). If you don't have it, you can add a level tsp. dry dill.
Salt to taste, after tasting. Not usually required.
Instructions
Drain salmon and place in a bowl.
Add all other ingredients and mix gently, without breaking fish too much. Taste and adjust seasoning.
Cover and chill for a couple of l hours.
Serve chilled, with a dill garnish and a slice of lemon
You can add other things to it, like finely chopped fresh herbs, tomatoes (de-seeded), red/yellow/green peppers, to name a few.
Also see Also see Salad Selection and Sandwich selection.
