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Sunday supper

Recipe for salmon salad sandwiches

Karoline Boehm Goodnick for The Boston Globe

Serves 4

3pieces cooked salmon, skin removed
1stalk celery, chopped
¼small red onion, finely chopped
Squeeze of lemon juice, or more to taste
cup lemon-dill mayonnaise
1teaspoon bottled white horseradish
Salt and pepper, to taste
1loaf (at least 12 inches long) ciabatta or other crusty bread, cut into 4 slices
2tablespoons plain mayonnaise (for the bread)
8small sprigs fresh dill
4ounces fresh baby spinach, stemmed

1. In a bowl with a fork, flake the salmon into small pieces. Add the celery, onion, lemon juice, lemon-dill mayonnaise, horseradish, salt, and pepper. Taste for seasoning and add more salt or lemon juice, if you like.

2. Cut each slice of bread crosswise to make top and bottom halves. In a toaster oven, lightly toast the bread.

Continue reading below

3. Spread plain mayonnaise on the bread. Spread salmon salad on the bottom pieces. Top with fresh dill and spinach. Cover with the top pieces. Lisa Zwirn

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