Step 1

Remove any skin from your smoked salmon and gently flake the flesh it into small pieces with two forks. There shouldn't be any small pin bones in your fish, but pick them out of you see any.

Step 2

Blend the salmon with the mayo, onions, dill, lemon juice, and salt and pepper. Mix well and then cover and refrigerate until well chilled.

Step 3

Once chilled, taste the salad again to adjust any of the ingredients. You might want a little more lemon juice, or more pepper. Note: the fish is salty, so you will not need to add any extra.

Step 4

Serve a scoop of the salad on greens, or make sandwiches with it, we love it on thin toasted rye bread with a thin slice of red onion and leafy greens.