Salmon dip

Serves 6


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

Cooking instructions

  1. Drain the liquid from the salmon; remove any black skin and the bones
  2. Soften the cream cheese with the yoghurt or ricotta, then add the salmon and the seasonings.
  3. Add 1 tablespoon of the lemon juice. Taste and add extra juice as desired.
  4. Mix well together.
  5. Chill until ready to serve.


Nutrition Information per serve (80g)

Energy - 472kj

Protein - 11.6g

Total fat - 6.4g

Saturated Fat - 3.2g

Carbohydrate - 1.8g

Sodium - 138mg 


*may contain gluten

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