Tuna & salmon spreads

This is a classic in my family. We used to get it for our lunch sandwiches for school outings. It packs a flavorful punch with mustard, red onion and some cornichons.

Here is what you need to make this simple spread. Great for picnics, as a canape on a thin toast.

1 tinned tuna in olive oil, preferably 'line fished' (sustainably fished)
1 tsp dijon mustard
1/4 of a medium sized red onion can be replaced by chives
1 tbsp good quality mayonnaise
1/2 tsp of lemon juice
drizzle of extra virgin olive oil
salt & pepper to taste
4-6 conichons

I love to serve with spread on thinly sliced rye bread or on toast with a little drizzle of extra virgin olive oil.

To make:

1. Chop onions and conichons
2. place in a bowl
3. Drain the tinned tuna and add to the bowl
4. Add the mayonnaise, lemon juice and olive oil
5. Max with the back of a fork
6. Add the salt & pepper & mustard, mix and taste. 
7. Feel free to add more lemon juice or mayo or seasoning.

For this spread you can use both smoked or cooked salmon file.

All you need is:
100 grams smoked or cooked salmon
1 branch of fresh dill
1/5 of a medium sized red onion or chives
salt & pepper
squeeze of lemon juice

1. Mash the salmon file if it was cooked, if smoked chop it into small dices. 
2. Chop the onion into very small pieces, same applies for the chives if you use them instead. 
3. Place all in a bowl and mix.
4. add the salt & pepper and lemon juice. taste. adjust with seasoning if needed. 

Serve on small crackers as a pre dinner snack with a cold glass of sauvignon blanc or a gruner veltliner.