Pickled Salmon Buns

• 1 can (7.5 oz/213 g) salmon
• 1 can 1/4 cup mixed pickled vegetables, drained
• 50 ml 6 pitted olives 6
• 1/4 cup light mayonnaise
• 50 ml 1 small garlic clove, minced 1
• 4 sandwich buns or rolls
• 4 lettuce leaves.

Drain salmon and break into chunks. Finely chop pickles and olives together; combine with mayonnaise and garlic; gently fold into salmon chunks. Have sandwich rolls horizontally; line bottom halves with lettuce; spread salmon mixture over and top with remaining halves. Serves 4.