By Kittencalskitchen on July 17, 2008
Photo by Breezytoo
Photo by Breezytoo
"As like my Kittencal's Tuna Salad Sandwiches this is simple but big on flavor and also will work wonderful using cooked fresh cold leftover salmon in place of canned, once you taste this you will crave it all the time! ---plan ahead the salmon mixture needs to chill for at least 2 hours or more before using don't think about using it before that time the longer chilling time the better! --- two cans of salmon should give you three sandwiches but it will depend on how much salmon filling you use --- you may also add in 1/2 cup or more of finely chopped seeded cucumber if desired, all amounts may be adjusted to taste."
Serving Size: 1 (795 g)
Servings Per Recipe: 1
"not bad. maybe some mayo on the bread next time."
"Very tasty!! I used Chicken of the Sea Red Salmon. I served it on pumpernickel bread.......Yummmm! I used Penzey's Florida pepper blend and Penzeys 4 S salt."
"Overall this was the best salmon salad my husband and I have ever tasted. I only made half the recipe which was just enough for the two of us. I added about a half teaspoon of sweet pickle relish to the salmon mixture and I spread mayo and lots of pepper on the toast. Absolutely amazing."
"Very good! Hubby and kids liked this a lot. The only thing I might do differently next time would be to add some craisins. Thanks!"
"YUUUMMMMMMMMMMM!! oh Kit this filling is so wonderful, it makes the best salmon sandwiches, Kit please open up your own restaurant!"
"This was simple and delicious. There is more than enough filling for 3 generous sandwiches, which I made on rye toast. I will be enjoying this treat again!"
"Simple and delicious is right kittencal! I might add just a teeny tiny bit more mayo next time to hold it together more, but that would be a personal preference. Thanks for sharing this keeper! :)"
"An easy and straightforward recipe! I served it on rye bread with a bowl of lentil soup. Yum!"