Instructions: 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 Wine: Beverage suggestions: Hot spiced rum, Sauternes white.

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

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