Mix the yogurt, sour cream, finely chopped dill and a little salt. Cut salmon into bite-sized pieces (not too small) and add. Peel the hot jacket potatoes and cut them into the sauce. Mix, season with salt and refrigerate for an hour. If it has become too firm, stir it with a little milk and season again with salt.
In the original, only sour cream is added, but I like the fresh yoghurt taste and so it`s less fat. Salmon can also be varied between 200 and 400 g according to budget and taste.
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