Recipe by Lennie
This sandwich has some kind of kick! If you add extra mayo or sour cream, you've got a great salmon dip for crackers.
Top Review by Kyle Newton
So good! Used scallions instead of chives, Frank's red hot sauce instead of Tabasco and 1/2 a jalapeno pepper chopped up fine. Omitted the lemon juice as I didn't have any and sliced up some cucumbers and threw them onto pumpernickel bread with the spread. Great alternative to other canned salmon recipes i also love.
- 1 (7 1/2 ounce) can red salmon, drained and deboned
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon Tabasco sauce (or less, if you insist)
- 1 tablespoon lemon juice
- 1 tablespoon capers, well drained
- 2 tablespoons fresh chives, chopped
- 3 leaves leaves lettuce
- 6 slices pumpernickel bread
Directions See How It's Made
- In a mixing bowl, combine the salmon, mayo, hot sauce, lemon juice, capers and chives.
- Have ready 3 slices of pumpernickel bread; place 1/3 of the salmon mixture on each slice of bread.
- Top each with a lettuce leaf, then remaining slice of bread.
- Note that a milder hot sauce can be used, but increase the amount then.
- Dark rye bread is a great substitute for the pumpernickel.