14 -15 ounces canned wild salmon, flaked

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



Place all ingredients in a bowl and mix well.

Best if chilled for a few hours to allow flavors to blend.