1 lb smoked salmon sliced
1 package melba toast
1 stick lightly salted butter softened
2 tablespoons creamy style horseradish
2 tablespoons mayonnaise
1/2 teaspoon white pepper
1/2 teaspoon lemon juice
2 tablespoons thinly-chopped scallions
Salmon should be sliced 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 refirgerate until ready.
This recipe yields 2 dozen depending on the cut of the salmon.
Suggested Beverage:
Hot spiced rum, Sauternes white.
NOTE:
Be creative with the shapes of the salmon and or toast.