- 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
Spread each slice of bread with sunflower spread.
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.
Serve with the carrot batons and apples.