Active Time
N/A
Total Time
15 MIN
Yield
Serves : makes 8 sandwiches
© Chris Court

How to Make It

1    

In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

2    

Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.

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