My recipe today for Old-Fashioned Tinned Salmon Sandwiches is a family favourite, and one that my late parents loved.
Another Retro Revival Recipe
My recipe today for Old-Fashioned Tinned Salmon Sandwiches is a family favourite, and one that my late parents and both sets of grandparents loved.
No fancy pants “freshly grated black pepper” or “cider apple vinegar” is needed for this sandwich filling, it’s a simple recipe that has been around for decades.
Red salmon was a big treat when I was growing up, and if a tin made its way into the kitchen pantry, it was usally eaten with a salad.
One of those old-fashioned salads, with limp lettuce leaves, quartered tomatoes, sliced cucumber, spring onions and salad cream!
Furthermore, it was “dressed” with you guessed it, malt vinegar and white pepper! The skin was removed, although my dad liked it, and the little bones were mashed up with the salmon.
But back to my recipe, such as it is, for Old-Fashioned Tinned Salmon Sandwiches – why not make a couple of rounds of these classic sandwiches this weekend?
Unusually we used to make these (and still do) with sliced white bread and not brown bread. You can of course use any sliced bread which you prefer.
More Sandwich Recipes
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- The Queen’s Royal Jam Pennies (Jam Sandwiches)
- SPAM® & Eggs Sandwich Filling
- Italian Sub Sandwich with Prosciutto di Parma Ham
- Vietnamese Bánh Mì Sandwich
- Great Sandwiches of the World: The Reuben Sandwich
Recipe for Old-Fashioned Tinned Salmon Sandwiches
- 1 x 213g tin of pink salmon, drained
- 1 teaspoon malt vinegar
- White pepper, to taste
- 8 slices of white bread
- Butter or vegetable spread
- Make sure the tinned salmon is well drained.
- Remove the salmon from the tin and decant it into a bowl. Remove the skin if you want.
- Mash the salmon with a fork and add the malt vinegar and white pepper (to taste).
- Taste it to see if there is enough pepper and vinegar in it, and add more if needed.
- Spread the butter or vegetable spread on all the bread slices.
- Then spread mashed salmom on 4 slices of bread, lay the other slice of buttered bread on top.
- Cut into fingers or 4 triangles to serve.
Use white or wholemeal sliced bread, with or without crusts.
Cut sandwiches into fingers (3 per sandwich) or into 4 dainty triangles.
For lighter sandwich fillings, use reduced fat spread.
The tinned salmon filling can be made up in advance of making the sandwiches.
You can purchase skin and bone free tinned salmon if you prefer.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 323Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 41mgSodium 368mgCarbohydrates 35gFiber 3gSugar 5gProtein 18g