Ready in minutes and endlessly useful, this canned salmon sandwich spread turns pantry staples into a creamy, protein-packed filling for bread, crackers or toast. Flaked pink salmon, chopped eggs and smooth cream cheese make a spread that is simple, satisfying and perfect for busy mornings. For more salmon breakfast ideas, try our Bruschetta with Salmon and Scrambled Eggs or the elegant Salmon & Cream Cheese Tartlets.
Ingredients
- 1 can pink salmon, drained
- 4 eggs
- 150 g (5 oz) cream cheese
- Fresh herbs for garnish (optional)
Instructions
- Hard-boil the eggs and cool.
- Drain the canned salmon and mash with a fork.
- Chop the cooled eggs and mix in.
- Stir in the cream cheese. Garnish with herbs. Spread on bread or crackers.
Tips
- Remove any skin and bones from the canned salmon for the smoothest spread.
- Chill the spread for 20 minutes before serving for a firmer, more sliceable texture.
- For more no-cook sandwich ideas, browse Serious Eats for inspiration.
Nutrition: per 100 g: 150 kcal, protein 13.8 g, fat 5.4 g, carbs 10.7 g.