Ingredients

• 14 -15 ounces canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
• 6 hard-boiled eggs, peeled and chopped
• 1/2 cup chopped onion
• 1/2 cucumber, peeled, seeded and chopped
• 1 1/2 teaspoons Dijon mustard
• 1/2-3/4 cup mayonnaise
• 1/8 teaspoon black pepper
• 1/2-3/4 teaspoon dried tarragon (double if using fresh)
• 1/4 teaspoon paprika
• salt, if needed, to taste