Smoked Salmon Canapes
Smoked salmon canapes.
- 1, 7-ounce can smoked salmon
- 1, 3-ounce package cream cheese
- 2 tablespoons mayonnaise or salad dressing
- 1/2 cup celery, finely diced
- 1/4 teaspoon salt
- 1/4 teaspoon prepared mustard
- 16 slices bread
- Drain fish and grind twice.
- Cream the cheese and mayonnaise.
- Blend in fish, celery and seasonings.
- Remove crusts from bread.
- Cut each slice into 3 strips and toast.
- Spread salmon on toast strips and garnish.
Makes 48 canapés.