2 cans (150 g) boneless, skinless salmon, drained

3 oz (85 g) smoked salmon, chopped

1/3 cup (75 ml) plain yogurt

2 tbsp (30 ml) vegetable oil

1 tbsp capers

1/4 cup (10 g) dill fronds

4 cooked beets, sliced

8 slices rye bread, toasted

3 Lebanese cucumbers, sliced

Lemon wedges, for serving

In a bowl, combine the canned salmon, smoked salmon, yogurt, oil, capers and dill. Season with salt and pepper.

Place a layer of beets on each slice of bread. Top with the salmon mixture, then slices of cucumber. Serve with lemon wedges on the side. Delicious served with a green salad or crudités.

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