Ingredients

  • 8 slice wholemeal bread
  • butter or sunflower spread
  • 180 g tin of pink salmon, drained
  • 2 tbsp mayonnaise
  • 1 red onion, peeled and finely sliced
  • 35 g wild rocket leaves
  • 200 g carrots, peeled and cut into batons
  • 500 g apples

Method

  1. 1

    Spread each slice of bread with sunflower spread.

  2. 2

    In a bowl mix together the salmon and mayo. Spoon the salmon mixture on to 4 slices of the bread, top with the red onion slices and rocket leaves. Top with the remaining 4 bread slices and cut into quarters.

  3. 3

    Serve with the carrot batons and apples.

Nutritional Details

Each serving provides
  • Energy 1620kj 387kcal 19%
  • Fat 15.5g 22%
  • Saturates 5.2g 26%
  • Sugars 17.2g 19%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

40.8g carbohydrate 9.1g fibre 16.6g protein

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