one 7 1/2 ounce can of salmon, (I use red sockeye) 1/3 cup of capers, drained 1/3 cup of finely chopped celery 2 tablespoons of low fat plain yogurt or light sour cream 1 teaspoon of lemon juice hot sauce 2 tablespoons of chopped fresh parsley
In a small bowl, flake salmon along with juices and well mashed bones. Add capers, celery, yogurt or sour cream, and lemon juice: mix well. Add hot sauce to taste. Spoon into serving bowl and sprinkle with parsley. Makes about 1 1/4 cups
per serving 17 calories 1 g fat 3 mg cholesterol 50 mg sodium 2 g protein 0 g carbohydrate
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