Makes 4
The recipe can easily be scaled up—doubled, tripled—to feed a crowd. It’s not essential to use a mandoline to slice the onions, but it will get you the thinnest rings possible. Their texture will be softer and they will enhance—rather than overpower—the other ingredients.
2 whole grain English muffins, split and toasted
½ cup Greek yogurt
4 ounces smoked salmon, cut into paper-thin slices
2 large beefsteak tomatoes (preferably yellow), cut into ¼-inch-thick slices
½ small red onion, cut into paper-thin slices
1 cup packed arugula
4 teaspoons chopped fresh dill
1 teaspoon extra virgin olive oil
Kosher salt
Fresh ground black pepper
Spread each English muffin half with some of the yogurt. Arrange the smoked salmon on the muffin and top with the tomatoes, red onion, arugula, and dill. Drizzle with olive oil and season with salt and pepper to taste.