cucumber salmon salad sandwich
Prawn
Cucumber-Salmon Salad Sandwich
This salmon-and-cucumber sandwich, served on rye bread, combines flaky canned salmon with crisp cucumber slices and a smear of cream cheese. Fresh dill and a squeeze of lemon juice add brightness, while a pinch of cracked pepper enhances the savory flavor profile.
Ingredients:
- 2 tablespoons cream cheese (1 ounce), softened
- 2 slices rye bread, lightly toasted
- 1 (6-ounce) can no-salt-added pink salmon in water, drained and flaked
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 2 teaspoons drained nonpareil capers, chopped
- 1½ teaspoons extra-virgin olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon cracked black pepper
- ¼ teaspoon granulated garlic
- 2 medium persian cucumbers (5 oz.), thinly sliced lengthwise
- 2 slices tomato (⅛-inch)
- 2 thin slices red onion
Directions:
- Spread softened cream cheese on 1 side each of 2 toast slices. Toss flaked salmon with 1 tablespoon dill, 1 tablespoon lemon juice, the chopped capers, 1½ teaspoons oil, 1 teaspoon mustard, ½ teaspoon cracked pepper and ¼ teaspoon granulated garlic in a medium bowl. Top 1 bread slice with the salmon mixture, sliced cucumbers, 2 tomato slices and 2 onion slices. Top with the remaining toast slice, cream cheese-side down. Slice the sandwich in half diagonally and secure with a toothpick in each half.
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