Rice Cake with Salmon & Dill Spread

Ingredients

• Pink salmon

  canned, drained, solids with bone

  ½ can (16 oz) or 185g

• Mayonnaise

  regular, salted

  2 tbsp or 28g

• Sour cream

  reduced fat, cultured

  4 tbsp or 60g

• Dill

  1 tbsp or 0.6g

• Lemon juice

  1 tsp or 5g

• Brown rice cakes

  plain

  2 cakes or 18g

• Scallions

  raw

  ½ medium or 8g

Directions

1. Drain the salmon and remove any bones. Finely chop the dill and scallion tops.
2. In a bowl, combine the salmon, mayonnaise, sour cream, dill, lemon juice, and scallions. Mix well.
3. Spread the mixture evenly over the rice cakes and serve immediately.