Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         salmon fillets -- cooked and flaked
                        (or 1 can (15 1/2 oz) salmon -- drained and flaked)
   1      cup           chopped peeled cucumber -- seeds discarded
   2      tablespoons   snipped fresh dill
   2      tablespoons   mayonnaise
   2      tablespoons   unflavored low-fat yogurt
   1      tablespoon    lemon juice
     1/2  teaspoon      Worcestershire sauce
     1/4  teaspoon      salt
                        (omit salt if using canned salmon)
     1/8  teaspoon      white pepper
   1                    ripe tomato
   4                    bagels or croissants -- split and toasted

Preparation:

Place salmon in medium bowl. Add cucumber and dill to salmon; stir to mix. In small bowl stir mayonnaise, yogurt, lemon juice, Worcestershire sauce, salt and pepper together. Blend into salmon mixture. Cut tomato into 8 slices. Arrange salmon salad and 2 tomato slices between each toasted bagel or croissant. Pack in Ziploc sandwich bags.