12 slices bread, toasted 1 (7 3/4 oz.) can salmon, drained and flaked 1/3 cup of mayonnaise or salad dressing 2 tablespoons of chopped ripe olives 1 tablespoon of snipped parsley 1 teaspoon of finely chopped onion 1 teaspoon of prepared mustard 1/4 teaspoon of Worcestershire sauce
Cut each slice of toast diagonally, forming 4 triangles. Remove crusts. Combine remaining ingredients and spread about 1 teaspoon on each toast triangle. Broil 3 to 4 inches from heat until hot, about 1 minute. Garnish with additional olive slices, if desired. Makes 48 appetizers.
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