Salmon and egg flatbread
An adaptation of one of the Fuller for Longer range by M&S
1 tin salmon
Squeeze of lemon juice
1 tbsp mayonnaise
2 spring onions
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.
Go the whole hog and add some cooked prawns to the mix for even more of a protein punch.