|3||pieces cooked salmon, skin removed|
|1||stalk celery, chopped|
|¼||small red onion, finely chopped|
|Squeeze of lemon juice, or more to taste|
|⅓||cup lemon-dill mayonnaise|
|1||teaspoon bottled white horseradish|
|Salt and pepper, to taste|
|1||loaf (at least 12 inches long) ciabatta or other crusty bread, cut into 4 slices|
|2||tablespoons plain mayonnaise (for the bread)|
|8||small sprigs fresh dill|
|4||ounces 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.
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