Easy summer dish using tinned salmon


  • 1 220gm tin pink salmon

  • 200gm pot plain yoghurt

  • 1 cup mayonnaise

  • 1 tsp gelatine


  • 1.

    Soak gelatine in 2tbsps boiling water, then stir to dissolve

  • 2.

    Mash salmon in own juice

  • 3.

    Combine yoghurt and mayonnaise and mix until smooth

  • 4.

    Add gelatine and salmon and mix to combine

  • 5.

    Refrigerate until set

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1016kj
  • Fat Total 97g
  • Saturated Fat 16g
  • Protein 30g
  • Carbohydrate 4g
  • Sugar 4g
  • Sodium 1134mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If it is desired to turn the salmon out of a mould then an extra teaspoon of gelatine should be used
This is lovely served with salad or used like a pate on toast
Tinned tuna could also be used.

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