Ingredients
- For the sauce:
- 1 1/2 cups plain yogurt or light sour cream
- 1/4 cup Dijon mustard
- 6 sprigs fresh dill, chopped
- For the salmon:
- 4 cans, 7.5 ounces each unsalted salmon, packed in water
- 4 celery stalks, finely chopped
- 1 large white onion, finely chopped
- 4 large eggs, beaten
- 1/2 tablespoon salt
- black pepper, to taste
- 1 tablespoon olive oil
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