Remove Regal Salmon from fridge and rest at room temperature for 5 minutes.

Combine cucumber, dill, yoghurt, mayonnaise, lemon juice and vinegar in a mixing bowl. Slowly add the oil while whisking continually. Season with more lemon and/or salt to taste.

Cut the bun in half horizontally and lightly butter the top. Place the buns in a tray, butter side down and toast in a pre-heated oven at 180° C for 5 minutes or until golden brown.

Fill each warm bun with 2 tablespoons of the cucumber mix on the bottom half, then a decent chunk of salmon, followed by another tablespoon of cucumber mix. Close the buttered lid and serve.