SeaBear Smoked Sockeye Salmon Open Faced Sandwich


  • 6 oz. SeaBear Smoked Sockeye Salmon
  • 1 T prepared mustard
  • 3 T softened butter
  • 1 T pepared horseradish (any style)
  • 4 slices bread, toasted
  • 4 slices Swiss cheese


  1. Mix the horseradish, mustard and butter until smooth; spread on one side of each slice of toast. Divide smoked salmon equally into four portions, spreading it evenly on each slice.
  2. Place a slice of cheese on top of the salmon. Put sandwiches on a broiler pan and broil for one minute or until the cheese is bubbly.

Serve warm and enjoy!

Serves 2.

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