It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. — M. F. K. Fisher, The Art of Eating


Dilly Salmon Salad on Cucumber Rounds
Dilly Salmon Salad on Cucumber Rounds


  • 1 cup of leftover cooked salmon (mine was poached)
  • juice & zest from one lemon
  • 1/4 cup mayonaise
  • 2 tablespoons minced dill
  • 2 scallions, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1 cucumber, cut into rounds
  • or 4 slices of gluten-free bread, lightly toasted


  1. Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.
  2. Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
  3. Alternately, top each slice of bread with a thin layer of mayo, some cucumber slicess and baby spinach and a small scoop of salmon salad. Serve immediately.
Recipe Courtesy:  Alison Needham

Prep Time

10 minutes


4 servings
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Rating: 2.88/5 (16 votes)

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