In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping the rolls with potato chips adds a nice crunch.

Ingredient :

• 1/2 cup plain, low-fat Greek yogurt

• 2 inner celery ribs with leaves, finely chopped

• 2 tablespoons chopped chives

• 2 tablespoons chopped flat-leaf parsley

• 1 tablespoon fresh lemon juice

• Salt

• Freshly ground pepper

• 1 1/2 pounds roast salmon, flaked (4 loose cups)

• 8 hot dog buns

• Melted unsalted butter, for brushing

• Potato chips, for serving

Directions :

1. In a large bowl, combine yogurt with celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

2. Heat griddle. Brush the cut sides of buns with butter and griddle until toasted. Fill buns with salmon salad, top with potato chips and serve.