Prep time – 10mins
Cooking time – 0mins
Serves – 2
| Ingredients | Qty | Protein | Fat | CHO |
| Salmon, tinned - 210g tin | 210g | 37 | 13 | 0 |
| Ricotta cheese - 1/2 cup | 120g | 8 | 12 | 4 |
| Lemon juice - 2 teaspoons | 10ml | 0 | 0 | 0 |
| Dill, fresh or dried - 1/4 teaspoon | 1/4 tsp | 0 | 0 | 0 |
| Salt and pepper to taste | n/a | 0 | 0 | 0 |
| Rye bread - 2 large slices | 70g | 5 | 3 | 35 |
| Total per serve | 1 | 25g | 14g | 20g |
Serves – 2
per Serve – main ingredients: 300 cal /1260 kJ
for Gluten Free – use gluten free crackers or bread
Making the Salmon Dip
Add the tinned salmon to a bowl and mash through with a fork, making sure you break up the tiny edible bones as you go. Add the ricotta cheese, dill, pepper and salt to taste and mix until well combined. Serve on rye bread or gluten free crackers. Add a tossed green salad for a complete meal.
