Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 2 Servings

Ingredients

• 1 6-oz. canned salmon packed in water
• 1½tablespoons mayonnaise
• 3tablespoons finely chopped celery
• 2–3teaspoons buffalo sauce
• 2 English muffins
• 2tablespoons crumbled blue cheese
• Carrot and celery sticks for serving

Directions

1. In a medium bowl, mix together salmon, mayonnaise, celery, and buffalo sauce until well combined.

2. Scoop salmon salad over the English muffins. Top with blue cheese. Serve with carrot and celery sticks.