This salad is delicious on toast, as lunch on bread and also as a starter


– Tuna, crab or salmon in olive oil
– mayonnaise 2 tablespoons
– Greek yoghurt or creme fraiche 1 tablespoon
– Pickles and/or 1 tablespoon capers
– shallot finely chopped
– pressed garlic clove
– dill finely cut + topping apart, evt. parsley
– juice of a lime or lemon 1/4 + a slice
– sea salt
– freshly ground black pepper to taste

Put the mayonnaise and yoghurt or creme fraîche in a bowl. Keep a separate shot of dill to garnish. Stir all ingredients carefully through the mayonnaise and pour the salad into a dish. Put a slice of lemon and a hint of dill on and chill. Allow to soak for at least half an hour so that the flavours to reconcile itself well.