Preparation
Cut the salmon into small pieces, the cucumber into small cubes and finely chop the red onion.
Mix the yoghurt with the mayonnaise, mustard and dill. Add the chopped salmon, cucumber and dill to this mixture.
Season with salt, pepper and lemon juice.
Spread the Sigdal crackers with a generous layer of cream cheese and then place the finely chopped onion leaf on top. Then add your salmon salad and enjoy!
Photo and recipe copyright: Henriette Kristiansen
With Sigdal, dare healthy excess!
