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Seafood Dill Salad
2 servings

 
15 1/2 oz Can of red salmon
2 Celery stalks
1/2 Onion, small
1 Tbs. Lemon juice
1/4 tsp. Dill weed
1/2 Cup mayonnaise
1 Egg, boiled and chopped
salt and pepper

Cut the celery into 1-inch pieces. 

Pick out the dark skin and crushed bones.

In a bowl grate the celery and onion. Mix Salmon, onions and celery in
together. Add lemon juice, dill weed, egg, mayo, salt and pepper to taste. Mix well. 

Chill mixture in refrigerator for 1-3 hours.  

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