Every year, for the past 10 years (or so), my father and mother-in-law have spent most of the summer and part of each fall on a fishing rig off the coast of Vancouver.  They have a place in Tahsis where they sleep and dock their boat.

It’s beyond beautiful there! But, what’s even more beautiful to me is what they bring back!  This year the had a large part of their catch smoked and caned at St.Jean’s Cannery & Smokehouse.  This stuff is like salmon candy.  I almost didn’t get these smoked salmon salad sandwiches made because I was having a hard time not eating the salmon right out of the can!

I think that the last time I posted about some fish my in-laws brought back I said something about how sad it is that you won’t be able to taste it cause you can’t buy it.  But you can buy this.  Well, not the exact Salmon my in-laws caught.  But their salmon relatives, from the same body of water, smoked and canned in the same cannery. It’s sort of embarrassing  how excited I get about food sometimes!  If only my husband knew how far he could get with a simple wedge of Camembert, a small can of high quality smoked salmon, or just one bar of amazing chocolate.  Shhhhh…….. don’t tell him! In this recipe I only used plain Greek Yogurt (no mayo).  Not only is it way healthier but it doesn’t over power any of the other ingredients.  It allows each ingredient stand on its own.

I’m a Greek yogurt junkie! I honestly don’t think I will ever buy sour cream or mayonnaise ever again! 

I’ll get back to Fall next week! Have a great Sunday!

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Smoked Salmon Salad Sandwich

Ingredients

• 2 cans 170 g each skinless, boneless Smoked Salmon (drained)
• 7 oz. plain Greek yogurt 2%
• 1/4 cup. sliced green onions green parts
• 1 to 2 Tbsp. minced red onion
• 1 to 2 Tbsp. capers drained
• 1/2 of an English cucumber peeled, quartered lengthwise, and thinly sliced crosswise
• 1 Tbsp. lemon juice fresh
• 1 tsp. dried dill
• 1 tsp. kosher salt
• 1 tsp. pepper I used a pepper blend by Lawry’s
• Bread I used Dave’s Killer Bread/Sprouted Wheat
• Lettuce I used romaine

Instructions

1. In a large mixing bowl combine all ingredients except the bread and lettuce.
2. Mix well.
3. Toast two slices of bread.
4. Mound one slice of bread with salmon salad.
5. Top with lettuce and another slice of toasted bread. EAT!!!
6. Makes ~ 4 servings.

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