What else can I really say about this? Not much. I was eating this stuff by the spoonful before I had the bread toasted. I had to stop myself so my husband would be able to have some for his dinner. Trust me, I could have easily eaten the entire bowl in one sitting.
And what a simple and perfect meal idea for summer. I don't know about you, but the last thing I want on a warm evening is something heavy. But ya know, you still need to feel full. Enter these open-faced sandwiches and you have summer-meal gold.
The best part is it EASY. Smoked salmon, Greek yogurt, lemon juice, cucumber, and some dill... mix it up and enjoy. Pair it with some cooked, small red potatoes lightly seasoned and dinner is served.
Adapted from Smoked Trout Sandwiches in Everyday Food, June 2012
- 1/2 English cucumber, halved and thinly sliced
- 5 T of plain Greek yogurt
- 2 T chopped fresh dill or 2 T dried dill
- juice of two lemons
- 1/2 lb. of smoked salmon, flaked with two forks
- 1 small head romaine lettuce, leaves separated
- toasted, crusty bread (whatever size you want)
- Olive oil
- salt and pepper to taste
- Heat broiler. Brush olive oil lightly over one side of each slice of bread. Broil, oil side up, until crisp and lightly browned.
- Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in salmon.
- Top each bread slice with a few lettuce leave and salmon salad. Enjoy.