Prep 10 mins
Cook 0 mins
Credit: Eat Fat, Lose Fat by Mary Enig and Sally Fallon
- 2 (6 ounce) cans wild salmon or 12 ounces salmon, cooked
- 4 stalks celery, finely chopped
- 4 tablespoons onions, finely chopped
- 2 tablespoons fresh dill or 2 tablespoons cilantro, finely chopped
- 1⁄2 cup mayonnaise, preferably homemade
- 4 tablespoons pine nuts, toasted
- sea salt
- Place salmon in large bowl and break up with a fork.
- Mix in remaining ingredients and season with salt.