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Ingredients
- canned pink salmon, drained
- egg (this is the type from chickens now don't get silly)
- salt
- wheat toast or rye crisp
- cooking oil
Method
- Mix the salmon and eggs in a bowl with a fork.
- Salt.
- Put oil in pan (may use bacon grease if you want to).
- Bring fry pan to high heat.
- Test if hot by putting a tiny amount of water in the pan--it will sizzle and spit.
- Then add the fish and egg mix; reduce heat to medium and stir.
- When cooked, serve on top of wheat toast or rye crisp.
