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Dysphagia Salmon and Cream Cheese Sandwich (Descriptor C)

salmon and cream cheese sandwich dysphagia recipe


  1. Heat the milk to 90°c with the bread and blend to a smooth purée. Add the vegi gel and cook out for 2 minutes. Immediately pour the mixture onto a tray lined with cling film. Smooth out the mixture and set on the tray.
  2. Drain the salmon and combine with the cream cheese and blend to a smooth purée. Taste and season as needed. Add the Thick & Easy and set aside for 5 minutes to rehydrate. Add salt and pepper to taste.
  3. When the mix has thickened, transfer to a piping bag. When the bread mix is cold, pipe the salmon mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles.