*or 4 slices of gluten-free breadlightly toasted, for serving
Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.Alternately, top each slice of bread with a thin layer of mayo, some cucumber slices and baby spinach and a small scoop of salmon salad. Serve immediately.
Keep in a sealed container in the fridge for up to 3 days.