Ingredients
2 cans (7.5 oz. each) salmon (preferably alaskan king of sockeye), well drained
1 container (7oz.) nonfat Greek yogurt
2 oz. hot-smoked salmon, finely chopped
1/4 cup finely chopped red onion, plus slivers for garnish
3 tbsp. chopped chives
2 tsp. Dijon mustard
1/2 tspl freshly ground black pepper
Kosher salt
Seeded crisp lavash or other crackers
Preparation
Remove bones and skin from salmon, break into chunks In a medium bowl, mix yogurt, hot-smoked salmon, chopped onion, chives, mustard, and pepper with a fork until well combined. Gently stir in salmon, season to taste with salt, and top with slivered onion. Serve with lavash.
