Mix freshly roasted salmon with smoked salmon for a delicious filling that’s not overpowering. Bonus tip: The salmon mixture can be made up to 3 days in advance.
Ingredients
8 ounces skinless salmon fillet
6 ounces smoked salmon, chopped
1/3 cup mayonnaise
1/3 cup chopped celery
1 tablespoon chopped chives
1 tablespoon chopped capers
1 teaspoon grated lemon zest
black pepper
lettuce leaves
8 slices sandwich bread/wholemeal bread
Method
1. Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through, 6 to 8 minutes; let cool, then flake.
2. Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl.
3. Divide the salmon salad and lettuce leaves among the bread.
