| Salmon Canapés
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 |
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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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