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1-6 oz. can of Alaskan wild salmon or 6 oz. fresh cooked or left over salmon

2 heaping Tbsp. Vegenaise or mayonnaise + some for the bread

2 Tbsp. capers

¼ tsp. salt

½ tsp. dried herbs (rosemary, oregano, parsley, optional)

4 slices of bread

½ cup raw sauerkraut (like Bubbie’s brand)

½ cup arugula

Drain can of salmon and flake into a bowl.

Mix in Vegenaise or mayo, caper, salt and herbs.

Lightly toast the bread.

Coat one side with Vegenaise or mayo.

Place arugula and sauerkraut on the mayo side.

Place half the salmon on the other side.

Place two sides together, cut in half, eat and enjoy.

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