Salmon-cucumber Salad Sandwich

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Appetizers, Seafood	4	Servings

INGREDIENTS

1		15 1/2 oz. salmon drained
		flaked
1		Hard-cooked egg, coarsely
		chopped
3	T	Chopped cucumber
2	T	Lemon juice
1	T	Drained capers
1/4	t	Dried dill weed
4		Whole wheat bread, buttered
4		Cucumber slices, cut in half
		Dill or parsley sprigs

INSTRUCTIONS

Toss salmon, egg, chopped cucumber, lemon juice, capers and dill weed
just to blend; spoon onto bread.  Garnish with cucumber slices and
dill sprigs. Yield: 4 servings  Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.  Posted to
MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr  2, 1999

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 53 Calories From Fat: 19 Total Fat: 2.2g Cholesterol: 53mg Sodium: 260.3mg Potassium: 308.8mg Carbohydrates: 5.3g Fiber: 2.7g Sugar: 1.8g Protein: 4.6g