YIELD: 24 servings Lemon-Caper Mayonnaise: 4½ cups mayonnaise ¾ cup minced capers ⅓ cup Dijon-style mustard ⅓ cup chopped parsley 3 Tbsps. fresh lemon juice 1½ Tbsps. caper juice 1½ Tbsps. sugar ¾ tsp. cracked black pepper Salmon Clubs: 48 slices crusty country-style bread 8 oz. butter, softened 1½ lbs. shredded white cheddar cheese 24 (3.2 oz. each) frozen Alaska wild-salmon burgers 6 cups lemon-caper mayonnaise 1 qt. (about 12 oz.) shredded iceberg lettuce 48 slices tomato 48 slices ...

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