Salmon-Dill Salad Sandwich

Recipe Ingredients

1 lb	454g / 16oz	Salmon fillets - cooked and flaked
		(or 1 can (15 1/2 oz) salmon - drained and flaked)
1 cup	110g / 3.9oz	Chopped peeled cucumber - seeds discarded
2 tablespoons	30ml	Snipped fresh dill
2 tablespoons	30ml	Mayonnaise
2 tablespoons	30ml	Unflavored low-fat yogurt
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Salt
		(omit salt if using canned salmon)
1/8 teaspoon	0.6ml	White pepper
1		Ripe tomato
4		Bagels or croissants - split and toasted

Recipe Instructions

Place salmon in medium bowl. Add cucumber and dill to salmon; stir to mix.

In small bowl stir mayonnaise, yogurt, lemon juice, Worcestershire sauce, salt and pepper together. Blend into salmon mixture.

Cut tomato into 8 slices. Arrange salmon salad and 2 tomato slices between each toasted bagel or croissant.

Pack in Ziploc sandwich bags.

This recipe yields 4 sandwiches.

Source:
TWO SLICES OF BREAD AND A WHOLE LOT MORE by Ziploc

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