1 loaf white or grain bread crusts removed
250g tub of cream cheese softened
1 cup sour cream
2 tablespoons mayonnaise
Juice and grated zest of 1 small lemon
210g can red salmon drained skin & bones removed
2 spring onions finely sliced


1. Pre-heat oven to 180% (160% fan forced)
2. Roll bread slices with a rolling pin to flatten slightly
3. Cut each slice into 4 squares or triangles
4. Place onto ungreased baking trays and bake for 4-8 minutes or until dry
5. Cool on trays and store in airtight container for up to a week
6. Put cream cheese, sour cream, mayonnaise, juice and zest in food processor
7. Process until combined, add Salmon and pulse to mix through
8. Transfer to a bowl and season with pepper garnish with spring onions
9. Cover and chill for up to 2 days. Serve with Melba toast


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