I like to take this to work for lunch.
- 1 14.75oz can of drained Alaskan Red Sockeye salmon with bones and skin
- about 10 large olives sliced
- 3T capers
- dollop of mayonnaise to desired consistency (I make my own)
- 1T brown mustard
- salt
- pepper
Mash it all together and spread it on your sandwich.
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I’m so glad you posted this–I have been looking for more ways to eat canned salmon. What size can do you use–the one that’s a little bigger than a can of tuna, or the larger size like a can of soup?
Sharon, sorry I should have mentioned that in the recipe. I didn’t realize there were multiple can sizes. I use the big one, I think it’s 14.75 ounces.
This recipe looks great. I’d like to make my own mayonnaise too and have some questions. Do you use the mayo recipe in NT and do you have any trouble with it setting up to store-bought mayo consistency?
Thanks
If you make the mayo with olive oil as the recipe calls for, including using whey and letting it sit for about 7 hours at room temperature, it may take a while for it to set up. It probably won’t ever be quite as firm as commercial mayonnaise.
However, if you use Mary’s Oil Blend instead of Olive Oil, it can be even firmer than commercial mayo.
Check out Mary’s Oil Blend:
http://www.eatfatlosefat.com/recipes.html#oilblend
The corresponding mayo recipe follows the oil blend recipe at that link.