(or Simple Sue's Salmon Super Sandwich Spread?)
(Source: my own recipe)

Great as a dip or a spread for crackers (esp. those rich buttery Breton crackers) and for sandwiches. It's better when left a while (even overnight) to let flavors meld. Don't get over-enthusiastic about the dill, at least until you've made it a few times. The dill flavor will get stronger overnight so you can't really tell by tasting it when you make it.

1 can salmon (14.75 oz), cleaned and flaked
1 large stalk celery, finely chopped
1 green onion, white and green parts, chopped
1 tsp dried dill weed
1/2 tsp salt, or to taste
1/4 tsp pepper, ditto
mayonnaise (I use Hellmann's, which of course is "Best Foods" mayonnaise west of the Rockies)

Mix ingredients, adding enough mayonnaise to make it the consistency of a dip or spread.

Updated: April 6, 1996
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