- 2 x 150g Huon Wood Roasted Salmon
- 1 celery stalk, finely chopped
- 1 Cup Mayonnaise
- 2 Tbsp lemon juice
- 1 tbsp Chopped fresh chives
- 4 Hot dog buns
- 2 Tbsp Butter at room temperature
- Crisps to serve
Mix the salmon, celery, mayo, lemon juice and chives together in a bowl.
Heat a large frypan over medium heat. Cut off the long edges of the hot dog buns to create a flat side. Spread with butter then toast each side in the frypan. Split the top and fill with Huon Salmon mix. Serve with some hand cooked crisps on the side.