Salmon RollsFood & Wine.com
Yield: 8 sandwiches
Total Time: 15 min.
½ C plain Greek yogurt
2 celery inner ribs with leaves, finely chopped
2 Tbsp chopped chives
2 Tbsp chopped flat-leaf parsley
1 Tbsp fresh lemon juice
Salt & pepper
1½ lb roast salmon, flaked (4 loose cups)
8 hot dog buns
melted unsalted butter, for brushing
potato chips, for serving
- In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
- Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.
- The salmon salad can be refrigerated overnight.