I continue to tweak my no-mayonnaise canned fish salad, this time by adding anchovies and fresh lemon juice in addition to pickled lemons (recipe follows). See previous posts, "Cleopatra's tuna-sardine salad" and "Way better than tuna salad."
I combined Alaskan red salmon, albacore tuna (two cans), spicy Moroccan sardines and anchovies, with their oil or water to keep the salad moist. I added a small red onion (diced) and three small pickled lemons (minced), plus juice from a large lemon. I also added a half cup or more of powdered cumin. Diced celery would be great, too.
The pickled lemon and the spicy oil from the sardines came through, but I couldn't taste the anchovies. I'm still getting the heart-healthy benefit of their Omega-3 fatty acids, which is found in all the fish I used. You could even invite a fifth fish -- salted cod -- to join the party.
If you miss the mayo, I suppose you can spread some on your sandwich bread or toast, but I prefer pesto, hummus or my own low-fat organic yogurt cheese. Feel free to add organic greens and sliced tomatoes with za'atar spice mixture or even sliced cheese, such as Trader Joe's yogurt cheese with jalapenos.
1 can of Alaskan red salmon (about 15 ounces)
1 can of albacore or light tuna in oil or water
1 can of Moroccan or other sardines
1 can of anchovies with or without capers
3 small pickled lemons, minced
1 small red onion, diced
juice of one large lemon or more to taste
powdered cumin to taste
Add the fish with their liquid to a large bowl and mash with a fork. Add the other ingredients. You can find the pickled lemons, za'atar and cumin in a Middle Eastern market, such as Fattal's at 975 Main St. in Paterson (973-742-7125) or Sahara Stores at 242 S. Summit Ave. in Hackensack (201-487-7222).