This is one of my favourite recipes from Texas Cookbook that is always a hit at a Christmas Party appetiser! I get asked for the recipe all the time… so here it is!
1 can tinned pink salmon
2 cups finely chopped fresh spinach
1 Tablespoon finely chopped spinach
1 teaspoon fresh white onion
1 cup of good quality mayonnaise
1 cup of sour cream
½ cup fresh chopped parsley
1 Tablespoon of lemon juice
1 teaspoon dried dill
Salt and Pepper to taste
Drain and flake salmon, mix all ingredients in a bowl. Chill for several hours. Yields 5 cups. Serve in a bowl or bread bowl, with veggie dipping sticks or crackers. Enjoy!