1 can (14.75 ounces) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
1/3 cup light mayonnaise
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1 Tablespoon capers, drained, chopped if large (optional)
1/3 cup finely diced celery
1/3 cup finely diced onion
1/4 cup dill or sweet pickle relish, drained
Dash of Tabasco or pinch of black pepper
1 Tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
8 slices whole-grain bread
24 thin slices cucumber
4 leaves green or red leaf lettuce
In a medium bowl, combine salad ingredients; stir to combine well.
Lay out bread slices and divide salad between 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Place remaining slices of bread on top and cut each sandwich in half, crosswise.