Serves 4 - 6
1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
50 g (2 oz) fresh white or brown breadcrumbs
6 tablespoons low fat natural yoghurt
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 tablespoon chopped fresh dill, plus a little extra to garnish
salt and freshly ground black pepper
fresh vegetable crudités, crackers or crispbread, to serve
* Drain the salmon and tip into a mixing bowl. Remove skin and bones, if desired and flake roughly
* Add the breadcrumbs, yoghurt, lemon rind, lemon juice and dill. Mix together thoroughly, then taste and season with salt and pepper
* Cover and chill the pate until ready to eat, then spoon it into an attractive bowl. Garnish with a little extra chopped dill, then serve it with fresh vegetable crudités, crackers or crispbread