Ingredients
- 8 ounce salmon fillet (skinless)
- 6 ounces smoked salmon (sliced thinly & then chopped)
- 1/3 cup mayonnaise
- 1/3 cup celery (small dice)
- 1 tablespoon fresh chives (snipped & may use 1 tsp dried chives)
- 1 tablespoon capers (chopped)
- 1 teaspoon lemon zest (grated)
- 1/4 teaspoon black pepper
- Lettuce leaves (optional)
- 8 slices (8 ounces) pumpernickel bread (or 4 slices if serving open-face)
How to Make
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Step 1: Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through (6-8 min). Allow to cool & then flake.
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Step 2: While the salmon fillet is cooling, combine the smoked salmon, mayo, celery, chives, capers, lemon zest & 1/4 tsp pepper in a med bowl. Add the flaked salmon, stir to combine & store in the refrigerator in an airtight container until ready for use as desired.
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Step 3: TO SERVE: Divide the salmon salad (& lettuce leaves if using) among the bread. How far that takes you will depend on whether you opt to eat the sandwiches open-face or not. If open-face is your choice, consider finely diced red onion &/or sprinkled dry dill as garnish toppings.
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NOTE: Considering the amt of the combined ingredients, the yield will produce 4 generous servings (or 6 smaller servings, esp if eating open-face)
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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