Salmon paste

Ideal for making salmon paste and cucumber sandwiches for breakfast. Prepare the paste in the evening and keep it in a covered bowl in the fridge until morning.


• 5.6 oz (160g) canned pink salmon
• 3 tbs lightly salted cheese
• 1-2 teaspoons horseradish paste (without mayonnaise)
• salt and pepper
• fresh dill

Step 1:
Drain the oil from the salmon can; check the fish for forgotten bones. Crush it with a fork, together with the cheese.

Step 2:
Add the horseradish little by little and mix all the ingredients. Season as you like with salt, pepper and freshly chopped dill.
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