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In The Galley: Salmon Dill Croissant

These sandwiches come together fast and easy, utilizing canned salmon.
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These salmon sandwiches taste so wonderfully rich that every time I serve them, everyone assumes they’re gourmet. No one needs to know they’re a cinch to prepare by using canned salmon.

The original recipe made a delectable cheese ball that my in-laws only served at Christmas parties. It was so delicious on crackers that I decided to try it as a filling inside croissants, and it became an instant hit.

This recipe packs a flavor of its own, combining dill, onion, lemon and cream cheese for a sammy that will knock your britches off. And, this dish is an inexpensive source of protein and omegas.

Winner, winner, salmon dinner.

INGREDIENTS (serves 6)
1 (8-ounce) package cream cheese, softened

¼ cup mayonnaise

1 tablespoon lemon juice

1 tablespoon onion, finely minced

1 teaspoon prepared horseradish

½ teaspoon dried dill

⅛ teaspoon salt or to taste

¼ teaspoon garlic powder

1 (6- to 7-ounce) can salmon, drained

6 croissants

split lettuce leaves

DIRECTIONS
In a mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, lemon juice, onion, horseradish, dill, salt and garlic powder. Stir in the salmon.

To serve, spread mixture on each croissant bottom, add lettuce leaves and croissant top.

A NOTE ON CANNED SALMON

You can buy canned salmon without skin or bones, but I usually buy it with both. It’s flavorful, it contains extra vitamins and minerals, and you don’t even notice the skin and bones are there when you beat it all up. I use canned sockeye for this recipe, but you could substitute leftover cooked and chilled salmon as well.

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For five months a year, LaDonna Gundersen lives aboard a 32-foot fishing boat in Alaska with her commercial-fisherman husband, Ole, preparing meals in the boat’s 4-by-5-foot galley. Find more great galley recipes from her six Alaskan-themed cookbooks at ladonnarose.com

This article was originally published in the April 2022 issue.

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