Name: Salmon & Shredded Chicken Club Toasts with Pickle-Yogurt Remoulade & Salsa Drizzle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Contemporary American (brunch/bistro)
Ingredients: 8 slices (about 320 g total) slices country-style bread or sourdough; 4 eggs large eggs; 12 oz (340 g) raw salmon fillet; 12 oz (340 g) shredded cooked chicken; 4 tbsp (56 g) unsalted butter; 1/2 cup (120 g) plain yogurt (2% or Greek); 2 tbsp (30 g) Dijon mustard; 3 tbsp (45 g) ketchup; 1/2 cup (about 85 g) pickle (dill or bread-and-butter), finely chopped; 1/2 cup (120 g) salsa (chunky tomato salsa); 2 tbsp (27 g) olive oil; 1 small (about 70 g) small yellow onion, finely diced; 1 clove (about 3 g) garlic cloves, minced; 1/4 tsp smoked paprika (optional)

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