Pickled Salmon Buns
- 1 can (7.5 oz/213 g) salmon
- 1 can 1/4 cup mixed pickled vegetables, drained
- 50 ml 6 pitted olives 6
- 1/4 cup light mayonnaise
- 50 ml 1 small garlic clove, minced 1
- 4 sandwich buns or rolls
- 4 lettuce leaves.
Drain salmon and break into chunks. Finely chop pickles and olives together; combine with mayonnaise and garlic; gently fold into salmon chunks. Have sandwich rolls horizontally; line bottom halves with lettuce; spread salmon mixture over and top with remaining halves. Serves 4.