Salmon and egg flatbread

Salmon and egg flatbread

An adaptation of one of the Fuller for Longer range by M&S


1 tin salmon

1 egg

Squeeze of lemon juice

1 tbsp mayonnaise

2 spring onions

Black pepper

tsp dill

1 flatbread


1. Hardboil the egg – approximately ten minutes in boiling water. Then leave to cool.

2. Finely chop the spring onions and mix with the mayonnaise, dill, black pepper and lemon juice.

3. Make sure the salmon is well flaked, then add to the mayonnaise mix along with the egg and roughly mash.

4. Cut the flatbread into halves or quarters and toast under the grill until warm.

5. Serve with the salmon.

Feeling flush?

Go the whole hog and add some cooked prawns to the mix for even more of a protein punch.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s