Salmon "filling"

The idea for this came from the More With Less cookbook. It can be used to fill a sandwich (embellished with onion and dill pickle) or crumble it over a crunchy bed of lettuce; enhance it with herbs and spices and perhaps form it into a cheese ball and serve with crackers. When my kids were small, they wanted me to make biscuit dough into rounds, add a spoonful of filling to each, fold in half and seal, and bake @ 400 F for 15 minutes! It was easy to let them "help" so they loved it even more!

• Ready In: 15 mins
• Serves: 5
• Yields: 2 1/2 Cups

Ingredients

• 1 (15 -16 ounce) can pink salmon
• 1  cup cheddar cheese, shredded
• 1⁄4 cup celery, minced
• 2  tablespoons mayonnaise (or salad dressing, enough to moisten)
• 1  teaspoon red onion, minced (optional)
•  salt and black pepper, to taste

Directions

1. Rinse canned salmon a few times to reduce the sodium level.
2. Remove or crush larger bones.
3. Mix all ingredients together in medium-sized bowl.
4. Chill or eat immediately.
5. I don't add the onion if I'm chilling it first.
6. Keep a can of salmon in the frig for faster results!