1 seeded bread roll
2 tablespoons bought French onion dip
210g can red salmon in brine
1 Lebanese cucumber
2 tablespoons continental parsley leaves
Step 1Halve 1 seeded bread roll. Spread the base with 2 tablespoons bought French onion dip. Top with a 210g can red salmon in brine, drained, flaked; and 1 Lebanese cucumber, sliced. Top with 2 tablespoons continental parsley leaves and remaining roll.
All nutrition values are per serve
On the side: Fruit & cheese: Mix cheddar cubes, sliced pear, and fresh raspberries.
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste