¼ cup good quality cream cheese
1 tbsp lemon juice
3 tbsp plain yogurt
1 can (15 ½ oz) salmon with water, drained
½ tsp dill weed
¼ cup finely chopped red onion
2 small cucumbers, peeled and very thinly sliced
8 slices bread (preferably whole grain)
With an electric mixer or a food processor, process the cream cheese, yogurt and lemon juice until thoroughly mixed and smooth.
In a separate bowl, flake the salmon with a fork. Add the cream cheese mixture, red onion and dill weed and combine.
Divide half of the cucumber slices on 4 slices of bread, top each with about ½ cup of the salmon mixture. Top with the rest of the cucumber slices and bread.