Smoked Salmon Salad Sandwich Recipe
Summary
Ingredients
| Carrots | 1 Cup (16 tbs), grated | |
| Zucchini | 1 Cup (16 tbs), grated | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Radishes | 1/3 Cup (16 tbs), julienned | |
| Scallions | 1/4 Cup (16 tbs), finley chopped | |
| Dill | 2 Tablespoon, finely chopped | |
| Dijon Mustard | 2 Teaspoon | |
| Capers | 2 Teaspoon, drained, rinsed | |
| Lemon zest | 1/2 Teaspoon, grated | |
| Smoked salmon | 2 Ounce, thinly sliced | |
| 1/2 cup plain lowfat yogurt | ||
| 2 tablespoons nonfat sour cream | ||
| 8 sprigs watercress, trimmed of coarse stems | ||
| 4 slices dark pumpernickel bread | ||
Directions
1. In a medium-size bowl toss together the carrots, zucchini, celery, radishes, scallions and dill. Stir in the mustard, capers and lemon zest, then add the salmon, yogurt and sour cream, and stir gently to combine.
2. Divide the watercress among the 4 slices of bread and spoon the salmon mixture on top to make open-faced sandwiches.
2. Divide the watercress among the 4 slices of bread and spoon the salmon mixture on top to make open-faced sandwiches.
Chef
