Salmon Sandwiches with Pickled Cucumbers

Make in any amount

This is a delicious recipe in which to use leftover salmon, but is almost as quick and easy if you poach, grill, roast or sauté the fish from scratch. I absolutely love the sandwiches with Pickled Cucumber Salad, which is in the similar and related recipes. I usually have some in my refrigerator all summer long. However, thinly sliced fresh cucumbers are also good, drizzled with fresh lemon juice for some tang.

Ingredients

• Equal parts mayonnaise and sour cream or plain yogurt (see notes below)
• Fresh lemon juice
• Chopped fresh dill
• Crusty rolls
• Leftover cooked salmon fillets, about 3-ounces per sandwich, depending on size of roll
• Pickled cucumber slices (see the similar and related recipes) or thin slices of fresh cucumber

For the dill sauce, combine the mayonnaise, sour cream or yogurt, lemon juice and dill in a small bowl. Taste and adjust as desired.

Split the rolls horizontally. If desired, remove some of the bread from the inside and toast lightly under the broiler. Cut the salmon as needed to fit the roll. Place on bottom half. Top with a layer of cucumbers. (Drizzle with lemon juice if the cucumbers are not pickled.) Spoon some sauce over the cucumbers, then top with the other half of the roll. Serve immediately.

Notes: If you do not have fresh dill for the sauce, dried dill weed will work. If you prefer, substitute fresh parsley, basil or tarragon. You can use reduced-fat sour cream or nonfat yogurt and light mayonnaise for the sauce.