Salmon sandwiche

_ INGREDIENTS

15 mL (1 tbsp.) finely chopped dill

2 Lebanese cucumbers, thinly sliced

125 mL (1/2 cup) store-bought tzatziki

450 g (1 lb) cooked salmon fillets

2 cracked wheat and honey buns, halved lenghtwise

_ DIRECTIONS

In a small bowl, combine tzatziki and dill.

Spread mixture on both halves of each bun. 

Break salmon into large chunks and divide evenly between two 

bottom half buns. Top with cucumber slices and remaining half bun. 

Cut each sandwich in half to make four half-sandwiches.

Serve with a spinach salad.