Salmon and Corn Salad
Salmon & Corn Salad
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.
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 on toast, with a dill garnish and slice of lemon
It can be used as a sandwich filling too.
You can add other things to it, like finely chopped fresh herbs, tomatoes (de-seeded), red/yellow/green peppers, to name a few.