Salmon-Tuna Salad

1 large can Alaska red salmon, drained
1 can Solid white albacore tuna, drained
Dill, fresh or dry
Fresh-ground black pepper
Egg, hard-boiled, peeled, and chopped (if desired)

In a medium bowl or resealable container, crumble fish, and add several large dollops of mayonaise, dill, and pepper. Mix together with a fork, taste, and add more of whatever is neccesary. Fold in egg, if used and add more mayo if it is too dry.

Serve cold with crackers or any type of bread. Keep chilled.

If you have never used canned salmon before, it does contain bones, but they are very small and cooked during the canning process until crumbly. They provide a lot of calcium. You can smash the little round vertebrae bones with the fork while crumbling the fish if they bother you.

* * * The kids actually like this better than regular tuna, and I have trouble keeping any in the fridge for very long. It is good on Ritz crackers, croissant rolls, or onion poppy-seed rolls. For a delicious tuna-melt-type sandwich, I will spread the salad on one half of the roll, put a slice of muenster cheese on the other, and toast in the toaster oven until cheese is melted.