Salmon-cucumber Salad Sandwich
| 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)
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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