Smoked Salmon Reuben

1/4 cup low-fat mayonnaise
2 Tbsp chili sauce or ketchup
2 Tbsp finely chopped dill pickle
1 tsp fresh lemon juice
Kosher salt and freshly milled black pepper
8 slices rye bread
4 - 6 oz thinly sliced Gruyere, Italian Fontina,
or Swiss cheese
8 oz Ducktrap cold-smoked salmon
1 (14.5 oz) can or bagged sauerkraut, drained,
rinsed and gently squeezed dry
2 Tbsp unsalted butter

Combine the mayonnaise, chili sauce, pickle, lemon juice, salt and pepper. Spread one side of each slice of bread with some of the dressing. Arrange half of the cheese on four of the slices. Divide the salmon, sauerkraut, and remaining cheese among the cheese-topped slices of bread and top each with one of the remaining bread slices, dressing-side down. Heat the butter in a large skillet over mediumlow heat; add the sandwiches and something
heavy (such as a cast iron skillet and a weight such as a food can) to firmly press the sandwiches down. Cook for 6 minutes per side or until golden brown and the cheese has melted. Cut the sandwiches in half and serve.
Entrée: Serves 4

Smoked Pastrami Salmon Wraps

1 red onion, thinly sliced
1 cucumber, thinly sliced
1/2 cup honey
1/2 cup rice vinegar
4 large tortilla wraps
4 Tbsp Ducktrap Mustard Dill Sauce
2 (4 oz) packages Ducktrap pastrami style
cold-smoked salmon or Ducktrap pepper
& garlic cold-smoked salmon

Combine red onion, honey and rice vinegar in a bowl – let marinate for 30 minutes. Spread 1 Tbsp Ducktrap Mustard Dill sauce on a tortilla and lay 2 to 3 slices of salmon on top. Add cucumber slices and marinated onion.
Roll up tortillas into wrap.
Entrée: Serves 4