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“From a NZ magazine”
READY IN:
15mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a fork lightly flake the salmon.
  2. In a medium bowl combine salmon, reserved liquid, yogurt, sour cream and mayonnaise.
  3. Dissolve gelatine in the hot water and add to salmon mixture, stir through the dill and the spring onion.
  4. Pour mixture into an oiled 3 cup mould and refrigerate until set.
  5. Serve with crackers.

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