Salmon Rolls

Food & Wine.com

(salmon, sandwich)

Yield: 8 sandwiches
Total Time: 15 min.

Ingredients

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


Instructions

1. In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
2. 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.
3. The salmon salad can be refrigerated overnight.