- 10 mins
- Energy 472kj
- Protein 11.6g
- Carbohydrate 1.8g
- Total fat 6.4g
- Saturated fat 3.2g
- Sodium 138mg
125g 80% fat reduced cream cheese
125g (½ cup) low-fat natural yoghurt*
210g can pink or red salmon in spring water
1 teaspoon curry powder
1-2 tablespoons lemon juice (according to taste)
1 tablespoon fresh chives or parsley, chopped
- Drain the liquid from the salmon; remove any black skin and the bones
- Soften the cream cheese with the yoghurt or ricotta, then add the salmon and the seasonings.
- Add 1 tablespoon of the lemon juice. Taste and add extra juice as desired.
- Mix well together.
- Chill until ready to serve.