Smoked salmon and caper triangles



20 min


16 triangle sandwiches

Smoked salmon and caper triangles

© Royalty-Free/Masterfile


  • 150-g pkg smoked salmon , slices or bits
  • 2-Jan lemon
  • 1 green onion , thinly sliced
  • 1 1/2 tsp drained capers , chopped
  • 3 tbsp light or regular mayonnaise
  • 1 tsp Dijon mustard
  • 8 slices white or whole wheat bread


  • Coarsely chop smoked salmon and place in a bowl. Finely grate in peel from half a lemon. Stir in onion, capers, mayo and Dijon until mixed. Taste and stir in more mayo if needed. If making ahead, cover and refrigerate up to a day.
  • Trim and discard crusts from bread, if you like. Spread salmon mixture evenly over 4 slices of bread. Top with remaining bread slices. Gently press together, then cut each sandwich into 4 triangles. If making ahead, wrap and refrigerate up to 4 hours.

Nutrition (per serving)

  • Calories
  • 58,
  • Protein
  • 3 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 2 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 180 mg.

Budget Buy

Smoked salmon bits are a smart purchase for sandwiches. Sold at most fish shops, they are the small pieces left from trimming the sides of smoked salmon and usually cost about half as much as the regular sliced kind.