Salmon Salad with Dill and Cucumber

Salmon Salad with Dill and Cucumber, Step by Step

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1. Drain the salmon well and tip it into a bowl. Flake it with a fork, mashing in any soft bones and leaving some larger pieces.

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2. Stir the yogurt, lemon juice, mustard, dill and pepper together in a small bowl.

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3. Fold the yogurt mixture, cucumber, onion and radishes into the salmon, taking care not to break it up too much. Taste and adjust the lemon.

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4. Divide the salad leaves between two plates and top with the salmon salad.

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Tips for Making Salmon Salad with Dill and Cucumber

• Drain the salmon thoroughly; any extra liquid thins the dressing.
• If you dislike the bones, pick them out with a fork before flaking.
• Salt is rarely needed since canned salmon is already seasoned; taste first.

What to Serve with Salmon Salad with Dill and Cucumber

• Crispbread
• Lemon wedges
• Cherry tomatoes

Storing & Reheating Salmon Salad with Dill and Cucumber

Keeps in the fridge for up to 2 days, covered.

Questions About Salmon Salad with Dill and Cucumber

Salmon Salad with Dill and Cucumber Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.