Instructions
step 1 In a bowl, combine flaked salmon, mayonnaise, Dijon mustard (if using), lemon juice, salt, pepper, and dill. Mix well to create a salmon spread.
step 2 Slice the bread rolls in half. Lightly butter or spread cream cheese on the bottom half of each roll.
step 3 On two rolls, layer thin slices of cucumber and sprinkle with a pinch of dried herbs or black pepper.
step 4 On the remaining two rolls, spread a generous layer of the salmon mixture.
step 5 Serve open-faced or gently press the halves together if preferred.
step 6 Plate with a side of fresh fruit or chips for a quick, balanced meal.

Storage and Reheating Tips
Store leftover salmon spread in an airtight container in the refrigerator for up to 2 days. Assembled cobs are best enjoyed fresh, but they can be wrapped and stored in the fridge for a few hours. Do not freeze. Reheating is not necessary for this recipe—serve chilled or at room temperature.