Smoked Salmon Salad in Bell Peppers


4 oz SeaBear Pacific Northwest Smoked Salmon, chunked
1/2 cup mayonnaise or plain yogurt
1 Tbsp lemon juice
2 tsp Dijon mustard
1 Tbsp capers, drained
1/3 cup finely diced celery
1/3 cup finely diced onion
1/4 cup pickle relish (or diced cucumber), drained
1 large bell pepper, halved lengthwise and interior trimmed
1 Tbsp chopped fresh dill (or 1/2 tsp dried)
Pinch of fresh cracked black pepper


In a medium bowl, combine everything except bell pepper, dill, and cracked pepper. Portion salad into two halves of the bell pepper. Sprinkle on dill and pepper. Serve immediately or refrigerate. 

Serves 2.