Salmon and Lime Dip with Crudities

213 gram canned red Alaska salmon
50 grams cucumber
1 teaspoon salt
175 gram cream or curd cheese
4 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons paprika pepper
1/2 lime -- juice and rind
fresh vegetable crudits

Drain the can of salmon, set aside. Peel the cucumber and dice finely. Sprinkle with salt, leave for 30 minutes. Rinse under cold water and pat dry.

Beat together the cheese, sour cream, mayonnaise, paprika and lime until smooth. Flake the salmon into the cheese mixture along with the cucumber Mix well then place in a refrigerator to chill.

Serve in a dish surrounded by crudit s.

Salmon and Lime Dip with Crudities printer friendly version located here. (Just the recipe. Nothing else.)
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