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Smoky Salmon Chive Spread

By Sunset
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2 cans (7.5 oz. each) salmon (preferably Alaskan king or sockeye), well drained

1 container (7 oz.) nonfat Greek yogurt

2 ounces hot-smoked salmon, finely chopped

1/4 cup finely chopped red onion, plus slivers for garnish

3 tablespoons chopped chives

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

Kosher salt

Seeded crisp lavash or other crackers

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