Red Sockeye Salmon Special
Yield
4 servingsPrep
15 minCook
0 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
salmon
canned, well drained |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
white onion
finely diced |
|
| 1 ½ | teaspoons |
dill weed
fresh, chopped |
|
| ½ | cup |
mayonnaise
|
|
| ¼ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
salmon
canned, well drained |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
white onion
finely diced |
|
| 7.5 | ml |
dill weed
fresh, chopped |
|
| 118 | ml |
mayonnaise
|
|
| 59 | ml |
heavy whipping cream
|
|
Directions
Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
Makes about 1½ cups of dip.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
