- 1 package (3 ounces) cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dill weed
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (6 ounces) pink salmon, drained, bones and skin removed
- 1/2 cup shredded carrot
- 1/2 cup chopped celery
- Lettuce leaves
- 2 whole wheat buns, split
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun. Yield: 2 servings.
Reviews for Salmon Salad Sandwiches
"I used 1 5-oz. can of tuna since I didn't have salmon available. I used 1/2 of an 8-oz. container of vegetable cream cheese spread (4-oz.), but kept the dill weed, mayonnaise and lemon juice the same-I used 1/2 tsp. salt and chopped 1/2 cup baby carrots, rather than shred them.I did not need to beat the dressing! This sandwich filling was delicious!Thank you for sharing! delowenstein"
"Made this for 2 UK pensioners - wife and self - we loved it but quantities are *well* beyond anything we would normally eat and will probably feed us 3 x over. So - delicious but far too much; great idea .. totally agree on the carrot/celery combination addition .. I used mascarpone 'cos that was what was in our fridge. I suggest that you *keep* the bones and skin as they add nutrition .. and you really won't notice them."
"Very good! I added some onion."
"Really good as is. Also great if the dill is replaced with curry powder."