Salmon triple sandwich with arugula and cream cheese (4 portions)
- 12 slices of black seed bread
- 400 grams of Chilean salmon fillet, skinless, semi-frozen
- 200 grams of cream cheese
- 1 thinly sliced ​​cucumber thinly sliced
- 2 tbsp chopped scallions
- 2 tbsp mustard
- 2 cups of fresh and clean arugula
- 8 green pitted olives, to use when serving

Cut the semi-frozen salmon into thin slices.
Season with salt.
In the meantime, spread 8 of the 12 slices of bread with cream cheese, sprinkle with chopped scallions, and distribute the cucumber slices in equal parts.
Spread the bread slices with mustard and cover with one or two arugula leaves.
Put a slice of prepared bread on top and then cover this with the slice of reserved bread.
Press the sandwiches gently, cover them and cool for 1 hour in the refrigerator.
At the time of serving, cut the sandwiches in half in a triangular shape, piercing each sandwich with an olive and arranging them on a tray or plate. Accompany with potato chips.