1 (7 3/4 oz.) can salmon
1/2 c. dairy sour cream
1/4 c. thinly sliced celery
1/4 c. chopped pecans
1/2 tsp. lemon juice
1/4 tsp. dried dillweed
1/4 tsp. salt
8 slices wheat bread
butter
Lettuce leaves
Fresh bean sprouts, optional

Drain salmon; flake meat, removing skin and bones. In mixing bowl combine salmon, sour cream, celery, pecans, lemon juice, dillweed and salt. Chill. Spread bread slices lightly with butter on one side. Top four bread slices with salmon mixture. Lettuce leaves, bean sprouts and remaining bread slices. Cut sandwiches in half diagonally. Makes 4 servings.