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The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Drain the canned salmon thoroughly and transfer to a large mixing bowl. Remove any large bones and skin, then flake the salmon into small pieces with a fork.
Add the gluten free breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, lemon juice, scallion greens, parsley, smoked paprika, salt, and black pepper to the bowl. Stir until the mixture is evenly combined and holds together when pressed.
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