2 pouches (3 ounces each) smoked salmon without bones
3 tablespoons mayonnaise
3 tablespoons sour cream or plain low fat yogurt
1/2 cup chopped celery
2 scallion, chopped
2 tablespoons fresh dill
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
Place the salmon in a big bowl. Use a fork to flake it. Combine all other ingredients. Gently toss to coat. Refrigerate at least an hour or overnight. Serve chilled on split croissants, rolls, or bread with tomato and lettuce.
This salad mixture is best if eaten within 2 days. It’s also great stuffed in hollowed out tomatoes or in hollowed out cherry tomatoes or cucumber slices topped with fresh dill as a light appetizer.