“We like salmon and or tuna spreads and I made this one day when we wanted a little extra "kick" to the spread. I did not use any salt as I did not think it needed any but feel free to use salt to your liking. This can of course also be made with tuna.”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash the boiled eggs with a fork.
  2. Drain salmon and discard skin and bones
  3. Add salmon to eggs and mash together.
  4. Add onions and capers and mix.
  5. In a separate bowl, mix mayonnaise with pepper, chili flakes, horseradish, lemon juice and vinegar (I use white balsamic vinegar).
  6. Add dressing to salmon/eggs and mix.
  7. Refrigerate for at least two hours before serving.

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