Ingredients
1 15oz can Salmon (drained)
1 Tablespoon finely chopped garlic
1 cup thin sliced green onion
1/2 Cup chopped garlic dill pickle
1 Tablespoon chili powder
1 Cup shredded cheese (your choice)
Salt (Kosher or sea) and course ground pepper to taste
1/2 Cup pickle juice
1 Cup mayonnaise
Preparation
Flake the salmon in a medium mixing bowl. Add the garlic, green onion, chili powder, chopped pickle, shredded cheese, and lightly toss.
Combine the mayonnaise and pickle juice. Use a spatula to mix into the salmon base.
Refridgerate at least an hour. The longer, the better. Serve on plain bread or toast as a sandwich, or on a bed of greens as a salad.
Compliment with a glass of iced tea, a corona with lime, or a sweet chilled wine.
