Ingredients
Method
1.Flake salmon and mix gently in a bowl with sour cream. Add half of parsley, garlic, lemon juice and tabasco, and season to taste. Chill until ready to serve.
2.Serve sprinkled with remaining parsley and black olives, if using, along with lemon wedges, melba toast and crisp lebanese bread.
To make lebanese bread crisp, place in a preheated oven at 190°C/170°C fan-forced 10 minutes.
Note