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March 9, 2011



1/3 of a 400g tin of pink salmon

½ container of light cream cheese (about 125g of a 250 g container)

1 spring onion

1 – 2 tbspn lemon juice according to taste

Salt, pepper to taste


  1. Place salmon and cream cheese in a bowl and mix together with a fork until smooth. Season with salt and pepper to taste.


2.  Chop spring onion finely.

3.  Stir lemon juice through the mixture to taste and top with chopped spring onions.

4.       Serve with flat breads or use as a sandwich spread.

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