Roast salmon replaces lobster in this clever take on the summertime classic sandwich. Top these rolls with potato chips for extra crunch and fun.
Ingredients
- 1/2 cup plain, low-fat greek yogurt
- 2 inner celery ribs with leaves, finely chopped
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- salt
- freshly ground pepper
- 1 1/2 pounds roast salmon, flaked (4 loose cups)
- 8 hot dog buns
- melted unsalted butter, for brushing
- potato chips, for serving
Instruction
- In a large bowl, combine yogurt with celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
- Heat griddle. Brush the cut sides of buns with butter and griddle until toasted. Fill buns with salmon salad, top with potato chips and serve.
