“Back in the days, I’d use to catch a whole bunch o’ them Balamb fish and share ’em with this here cat.”
- 1 6-oz. can of skinless boneless salmon
- 2 oz. (about ¼ cup) plain Greek-style yogurt
- 1 tbsp. Dijon mustard
- 1 tbsp. capers, drained
- Salt and freshly-ground black pepper, to taste (go easy on the salt, as capers are very salty)
Stir all ingredients together and serve on toasted whole-grain bread, or with crackers. Serves 1–2.