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Breakfast & Brunch

Lemony-Yogurt Salmon Tartine with Dill

This open-faced sandwich makes a lovely lunch and lends heart-healthy omega-3 fatty acids to your diet. Tangy yogurt and lemon juice brighten the rich salmon, while hearty pumpernickel bread provides enough fiber to keep you full until your next meal.

Ingredients :

    ¼ cup finely chopped red onion
    2 tablespoons fresh lemon juice
    Kosher salt and freshly ground pepper
    ½ cup plain Greek yogurt
    ⅓ cup finely chopped celery
    1 tablespoon drained capers
    2 tablespoons chopped fresh dill
    1 teaspoon extra-virgin olive oil
    1 ¼ pounds cooked boneless, skinless salmon
    Toasted pumpernickel bread
    sliced cucumber and radishes, for serving

Direction :

    In a bowl, stir together onion and lemon juice; season with salt and pepper. Let stand 10 minutes, then stir in yogurt, celery, capers, dill, and oil.
    Flake salmon into bite-size pieces with a fork and gently stir into mixture; season to taste. Serve on toast with sliced cucumber and radishes, and more dill and pepper.