Salmon Salad on Rye - alive magazine

Ingredients

• 2 - 6 oz (170 g) wild salmon filets or 2 - 5.6 oz (160 g) cans wild salmon, drained
• 1/3 cup (80 mL) plain, low-fat Greek yogourt
• Juice of 1/2 lemon
• 2 Tbsp (30 mL) fresh chopped dill
• 1 shallot, minced
• 1 Tbsp (30 mL) capers
• 1/2 tsp (2 mL) dried coriander
• 1/4 tsp (1 mL) black pepper
• 1/8 tsp (0.5 mL) cayenne
• 2 tsp (10 mL) horseradish
• 8 slices whole rye bread
• 1 cup (250 mL) green cabbage, thinly sliced
• 1/2 cucumber, thinly sliced