Emily Nelson's Salmon Salad

2 envelopes smoked salmon (preferably without bones)

3 tbl light mayo

3 tbl plain low fat yogurt or lite sour cream

1/2 cup chopped celery

2 green onions, sliced

1 tbl dill

1/2 tsp garlic powder

1/2 tsp liquid smoke

1/8 tsp ground black pepper

 

Directions:

 

Shred the salmon (and de-bone if necessary) and place in a small bowl.  In a medium sized bowl, combine all other ingredients.  Add the salmon to the other ingredients and coat the salmon well.  Serve on a croissant or bread with tomato and lettuce or preferred toppings.