open-faced Salmon & asparagus sandwiches

• 4 slices Country Harvest Sunflower Flax bread
• 1/3 cup (75 mL) light mayonnaise
• 1 can (7.5 oz / 213 g) flaked red salmon, drained
• 4 oz (125 g) asparagus spears, cooked
• 1 tbsp (15 mL) fresh dill, chopped
• 1 tsp (5 mL) prepared horseradish
• 1/4 tsp (1 mL) pepper
• Pinch of salt

In a bowl, stir together mayonnaise, chopped fresh dill, horseradish, pepper and salt. Spread mayonnaise mixture evenly on 4 slices of bread, spreading right to edges. Top evenly with salmon and arrange asparagus spears diagonally across sandwiches, dividing evenly. Garnish each sandwich with a dill sprig. Serve at once.

Makes 4 servings

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