1 smoked salmon fillet (125 g), skinless and boneless
8 slices of pumpernickel bread (320 g)
1/4 cup of mayonnaise (50 g)
1 cup of grated carrot (120 g)
1/4 cup of chopped green onion (20 g)
1 smoked salmon fillet (125 g), skinless and boneless
8 slices of pumpernickel bread (320 g)
1/4 cup of mayonnaise (50 g)
1 cup of grated carrot (120 g)
1/4 cup of chopped green onion (20 g)
Separate the smoked salmon into flakes and reserve
Spread mayonnaise on four slices of pumpernickel bread and top with carrot
Top with the reserved salmon flakes and sprinkle with green onion
Cover with remaining pumpernickel bread slices
Gently press each sandwich with your hand
Serve immediately on four plates
