- 200 g canned wild Sockeye salmon drained
- 3/4 cup white onions finely diced
- 1/2 tsp dill weed
- 1/2 cup mayonnaise
- 1/4 cup whipping cream
- 1 tbsp lemon juice
- Remove any remaining skin and bones from the salmon.
- Mix the flaked salmon with the lemon juice, onion, and dill.
- Blend in the mayonnaise and whipping cream.
- Cover and chill. The taste improves after chilling for 24 hours.
- Goes well with naan bread, broccoli, cauliflower, cucumber, crackers, and potato skins.