Prep 10 mins
Cook 0 mins
This sandwich has some kind of kick! If you add extra mayo or sour cream, you've got a great salmon dip for crackers.
- 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
- 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.
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.
This takes salmon sandwiches to a new level! I substituted 1 tbsp dried chives, spread the mixture on some healthy type bread from the bakery & topped everything with freshly ground pepper. Thanx Lennie!
I hardly ever use canned salmon. For some reason, I just don't think of it. This recipe has been in my lunch cookbook for quite a while and I decided to try it. The filling had an understated zesty little kick. I think I could have handled a little more Tabasco and/or pepper for a slightly more pronounced bite. This was great on pumpernickel bread. Thanks for a new brown bag idea.