Prep 10 mins
Cook 15 mins
- 1 (10 ounce) can cream of celery soup
- 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill weed, crushed
- 1⁄4 cup mayonnaise or 1⁄4 cup sour cream
- 2 tablespoons horseradish
- 1⁄8 teaspoon pepper
- 1 (16 ounce) can salmon, drained and flaked or 1 cup leftover baked salmon
- In medium bowl, combine soup, mayonnaise, horse-radish, dill and pepper.
- Mix well.
- Add salmon; mix lightly.
- Cover, chill at lease 15 minutes.
- Serve with vegetables or chips.