Lemony-Yogurt Salmon Tartine with Dill

Lemony-Yogurt Salmon Tartine with Dill
Photo: Nico Schinco
Prep Time:
15 mins
Total Time:
25 mins

This open-faced sandwich makes a lovely lunch and lends heart-healthy omega-3 fatty acids to your diet. Tangy yogurt and lemon juice brighten the rich salmon, while hearty pumpernickel bread provides enough fiber to keep you full until your next meal.


  • ¼ cup finely chopped red onion

  • 2 tablespoons fresh lemon juice

  • Kosher salt and freshly ground pepper

  • ½ cup plain Greek yogurt

  • cup finely chopped celery

  • 1 tablespoon drained capers

  • 2 tablespoons chopped fresh dill

  • 1 teaspoon extra-virgin olive oil

  • 1 ¼ pounds cooked boneless, skinless salmon

  • Toasted pumpernickel bread

  • sliced cucumber and radishes, for serving


  1. In a bowl, stir together onion and lemon juice; season with salt and pepper. Let stand 10 minutes, then stir in yogurt, celery, capers, dill, and oil.

  2. Flake salmon into bite-size pieces with a fork and gently stir into mixture; season to taste. Serve on toast with sliced cucumber and radishes, and more dill and pepper.

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