Salmon Cocktail Toasts
Fancy has never been so easy. Finger food this delightful ought to be enjoyed with pinkies out.
2, 3 oz. pouches, Blue Harbor Fish Co.® Wild Pink Salmon
24 small pumpernickel bread slices (cocktail bread)
¼ cup whole grain Dijon mustard
4 oz. softened cream cheese
1 ½ cups watercress, washed and dried
- Toast bread on both sides.
- Mix salmon with Dijon mustard to combine.
- Spread ~ 1 tsp. cream cheese on each toast. Top with ~ 1 tbsp. watercress leaves and then top with ~ 1 – 2 tsp. salmon.
- Add a small watercress leaf on top for garnish.