Balamb Salmon-Yogurt Spread

Balamb Port“Back in the days, I’d use to catch a whole bunch o’ them Balamb fish and share ’em with this here cat.”

—FFVIII

  • 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.

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