1/2 cup mayonnaise
1 teaspoon lemon peel
2 teaspoons lemon juice
1 tablespoon fresh dill, chopped or dill weed (dry 1 teaspoon)
8 slices dark rye bread, buttered
Lettuce as needed
8 slices gold or red tomatoes, thinly sliced
8 ounces smoked salmon, sliced
1 cup sliced red or yellow onions
Mix mayonnaise with lemon peel, juice and dill. Assemble rye sandwiches with lettuce, tomato, salmon and onions stacked inside. Dollop with mayonnaise. Garnish with fresh dill sprigs, if desired. Makes 4 servings.
Per serving: About 369 cal, 17 g pro, 43 g carb, 15 g fat, 35% cal from fat, 21 mg chol, 1081 mg sod, 5 g fiber.