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Open faced Salmon Salad Croissants

4 croissants, split lengthwise
1 can Salmon, drained, broken in chunks
3 Tbsp. plain yogurt or sour cream
3 Tbsp. fresh dill or 1 1/2 tsp. dried
1 medium cucumber, sconed with fork, if desired, sliced thin
Dill sprigs for garnish


Heat croissants in preheated 325 degree oven 10 minutes until crisp, cool. Gently toss Salmon, yogurt, lemon juice and dill until well mixed.


For each serving, place a croissant cut sides up on plate. Spoon Salmon mixture over each half. Top with cucumber slices and dill sprigs.





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