Salmon and Egg Topper

Ingredients

• 1 small fillet (about 3 oz)Boneless, skinless salmon filletCheck carefully for pin bones; cook fully - never serve raw salmon.
• 1 largeEggMust be fully cooked (hard-boiled or plain scrambled with no oil, butter, or salt).

Steps

1. Bake or poach the salmon in plain water until fully cooked and opaque throughout, about 12-15 minutes; never serve it raw.
2. Hard-boil or dry-scramble the egg until fully set, with no butter, oil, or salt.
3. Let the salmon and egg cool completely.
4. Remove any bones and skin from the salmon, then flake it finely and chop the egg into tiny pieces.
5. Mix and spoon a small amount over your Yorkie's regular complete meal.

Storage

Refrigerate in an airtight container for up to 2 days, or freeze in small portions for up to 1 month.

Portion guidance

This is a rich topper, so about a tablespoon over your Yorkie's normal food is enough for a 4-7 lb dog. It counts toward the ~10% daily treat budget - trim the base meal slightly on days you add it.