Dill Cucumber & Salmon
|Dairy sour cream||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Dried dill weed||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Canned salmon||7 3⁄4 Ounce, drained, flaked (1 Can)|
|Potato chips/Corn chips||1 Cup (16 tbs) (For Dipping)|
Peel cucumber; coarsely grate or finely chop.
Sprinkle with salt.
Let stand at least for 1 hour.
Drain; press out excess liquid with back of spoon.
In a medium bowl, combine drained cucumber, sour cream, mayonnaise, pepper, seasoned salt, dill weed and lemon juice.
Add salmon; toss to distribute.
Refrigerate until served.
Serve with potato chips or corn chips for dipping.