Salmon Salad Sandwich
1 15 1/2-ounce can red salmon drain -- bone, and flake
3/4 cup celery minced
1 cucumber small -- chopped
3 eggs hard-cooked -- chopped
1 tablespoon onion minced
3/4 cup mayonnaise real
1 tablespoon lemon juice fresh
2 teaspoons Dijon style mustard
1/4 teaspoon dill weed dried or to taste
1/8 teaspoon nutmeg freshly ground
crisp iceberg lettuce leaves
light rye bread slices -- lightly buttered
GARNISH:
dill pickle fans*
Blend salmon with celery, cucumber, eggs, and onion. In separate bowl, blend mayonnaise, lemon juice, mustard, dill weed, and nutmeg. Combine with salmon mixture and toss gently to blend well. Cover and chill. Place lettuce leaves on half of the bread slices and thickly spread the other half with the salmon mixture. Close sandwich and garnish with dill pickle fans.
* To add that special little touch, the dill pickle fans may be made by thinly slicing a whole pickle horizontally two-thirds the length of the pickle, then fan the slices open.
Source: "Cookin' 99 CD Collection"
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