- In a bowl, combine the canned salmon, smoked salmon, yogurt, oil, capers and dill. Season with salt and pepper.
- Place a layer of beets on each slice of bread. Top with the salmon mixture, then slices of cucumber. Serve with lemon wedges on the side. Delicious served with a green salad or crudités.
To save time, we used store-bought cooked beets and ready-to-eat boneless, skinless canned salmon.