Colorful, light, and mouthwatering. Suitable for sandwiches or alone. Lovely presentation. Garnish with tomato slices and capers, if desired. Serve on rolls, lettuce wedges, or with crackers.
Ingredients
- salt and ground black pepper to taste
- 1 pound cooked salmon
- 3 small baby dill spears
- 0.75 cups diced celery
- 2 large hard-cooked eggs , diced
- 1 stalk green onion , diced
- 2 tablespoons diced red onion , or more to taste
- 2 teaspoons mayonnaise , or to taste
- 2 teaspoons nonfat plain yogurt
- 1 teaspoon sour cream
- 1 teaspoon dried dill weed
Instructions
-
1
Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
-
2
Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Great Grandma Johns' Pasties
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Grilled Chicken Pineapple Sliders
This grilled chicken pineapple sliders recipe is a Hawaiian-inspired take on chicken sliders.
Zoodle Lasagna
One day, not having any gluten-free pasta on hand but lots of zucchini, I decided to use 'zoodles' instead of noodles. The whole family enjoyed this lasagna! I don't use any salt in the recipe because the cheeses already contain it. This dish is even better the next day and freezes well too.