Smoked Salmon Melt

Makes 2-3 Salmon Melts, depending on the size of your bread

1 small shallot, minced

One long rib of celery, minced

1 tablespoon finely chopped parsley

1 tablespoon capers, finely chopped

⅓ cup mayonnaise

1 heaping tablespoon Greek yogurt

1 heaping tablespoon dijon mustard

2 tins Ekone Smoked Salmon, drained and flaked

Fresh cracked black pepper to taste

4-6 slices of your favorite sandwich bread

Butter for toasting the bread

4 slices cheddar cheese

Preheat your oven to 375°F.

In a small bowl, combine the minced shallot, celery, parsley and capers. Then add the mayonnaise, Greek yogurt, mustard, and smoked salmon and mix well to combine. Season generously with black pepper

Butter one side of four slices of bread (or however many slices you’re toasting). Lay two of the slices of bread butter side down on a sheet tray. Load the bread with a generous spoonful of the smoked salmon salad, top it with a slice of cheddar, then place the reserved bread on top, buttered-side facing up.

Bake the salmon melts in the oven for 5-6 minutes, then carefully but confidently slip the sandwiches to allow the other side to brown. Bake for a further 5-6 minutes, or until the cheese is gooey and melted and the toast is crispy and golden.

Cut in half and devour.