Buns Cararibisch Beginner
February 1, 2015
1Drain salmon, Remove the skin and bones.
2Crush salmon in a large plate, add lemon juice, salt, pepper, mustard and mayonnaise and mix.
3Then add chopped sweet pickles and chopped celery.
4Spread on slices of buttered bread, Cover with buttered bread and cut diagonally into two.
1 tin of canned salmon
1 teaspoon mustard English
6 slices of sweet pickles
¼ teaspoon hot pepper sauce
1 teaspoon finely chopped celery
½ teaspoon lemon juice
1 teaspoon mayonnaise
¼ teaspoon salt