Smoked salmon toast

Published On: Apr 24 2012 03:01:23 PM EDT
Updated On: Sep 18 2012 05:59:19 AM EDT

suzie long/SXC

Makes 4 servings

These open-faced sandwiches make a speedy spring lunch. Or, after spreading the toast with the salmon mixture, slice diagonally into four triangles to serve as a soup accompaniment or appetizer.

4 ounces smoked salmon, finely chopped

1 scallion, finely chopped

¼ cup finely chopped fresh flat-leaf parsley, divided

2 tablespoons capers, drained and rinsed

1 tablespoon mayonnaise

Dash of pepper, or to taste

4 slices pumpernickel bread, toasted

Stir together the salmon, scallion, 2 tablespoons of the parsley, capers, mayonnaise, and pepper. Taste and adjust the seasoning.

Spread about ¼ cup of the mixture on each slice of toasted bread and sprinkle with the remaining 2 tablespoons parsley.

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