Salmon and Lime Dip with Crudities

7 1/2 oz (213 g) canned Red Alaska Salmon, drained
2 oz (50 g) cucumber, peeled, finely diced
1 tsp salt
6 oz (175 g) cream cheese or curd cheese
4 tbsp sour cream
2 tbsp mayonnaise
2 tsp paprika pepper
1/2 lime; juice and rind
fresh vegetable crudites

Sprinkle the cucumber with salt and dice finely, leave for 30 minutes.

Rinse under cold water and pat dry.

Beat together the cheese, sour cream, mayonnaise, paprika and lime juice until smooth.

Flake the salmon into the cheese mixture along with the cucumber Mix well then place in a refrigerator to chill.

Serve in a dish surrounded by crudites.

Servings: 10