These are super quick and easy to make and so much better than some of the the sugar-loaded bought alternatives. Eat on their own as a quick snack or with a simple cucumber and chilli relish for a flavour-packed lunch.

Rich in Omega 3’s from the fish and the seeds. The seeds also add a little fibre and an extra nutrient boost

Makes: 8 balls

Takes: 10 minutes

1 x 170g tin John West Pink Salmon, skinless and boneless
2tbs (40g) reduced fat cream cheese
2 tsp chopped fresh chives
zest of 1 lemon
1 tbs milled linseed
1 tsp chia seeds

To coat
2 tsp sesame seeds
2 tsp brown linseeds (whole)
2 tsp milled linseed

Cucumber and Chilli Relish -optional
5cm piece cucumber, very finely diced
½ or 1 whole fresh chilli, very finely chopped
2 tsp rice vinegar
2 tsp hot water
pinch sugar

  1. Open the tin of salmon and drain in a sieve over a bowl
  2. Add the cream cheese, chives, lemon zest, milled linseed and chia seeds into another bowl and mix together
  3. Add the drained salmon and mix gently just until combined
  4. Divide into 8 and roll into balls. Roll some of the balls in the sesame seeds, some in the brown linseed and some in the milled linseed, or mix the seeds together. Store in the fridge for up to 2 days
  5. To make the relish, dissolve the sugar in the hot water then stir in the vinegar. Add the cucumber and chilli and stir. Serve with the salmon balls

Tip: this recipe is easy to make lactose free by using either vegan ‘cream cheese’ alternative (but the fat content might increase) or a lactose free cream cheese