Salmon Sandwiches with Pickled Cucumbers and Dill Sauce
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 slices, which I have in my refrigerator all summer long. (The recipe is in the similar and related recipes links.) However, if you do not have any, thinly sliced fresh cucumbers are also good, drizzled with fresh lemon juice for some tang. I prefer crusty whole wheat sub rolls for this sandwich, such as the recipe in the similar and related recipes.
- 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, or thinly sliced cucumbers (see similar and related recipes links)
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 and remove some of the bread from the inside. Toast the cut sides 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 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.