Recipe - Sassy Smoked Salmon Canapes

1 pound Sliced smoked salmon
1 pack Melba toast
1 Stick lightly salted butter;
softened
2 tablespoon Creamy style prepared
horseradish
2 tablespoon Mayonnaise
One half teaspoon White pepper
One half teaspoon Fresh lemon juice
2 tablespoon Thinly chopped green onions

Salmon should be cut or sliced up thin and cut the same size as the melba toasts.

Combine butter, horseradish sauce and mayonnaise until creamy. Spread a
thin layer of horseradish mixture on the toast then lay the salmon on top
and garnish with scallions.

If not serving immediately, cover and refrigerate until ready.

Suggested Wine: Hot spiced rum, Sauternes white

NOTES : Be creative with the shapes of the salmon and or toast.

Recipe by: Red Lobster

Posted to BakeryShoppe Digest by Linda Van Ess Fundwell@excel.net on Apr
05, 1998