Instructions: Preheat the oven to 200C/410F/gas 7.

Slice each muffin in two to make two half-moon shapes. Then slice vertically each half muffin into 4 individual thin strips. Lay the muffin slices on a baking tray and brush with olive oil. Place in the oven for 10-12 minutes or until crisp and dry.

Meanwhile empty the entire tin of salmon into a large mixing bowl and add all of the other ingredients, mixing well.

When the muffin slices are baked and cool, using a fork, place a little of the salmon fillet on each toast. Garnish each toasted muffin slice with a sprinkle of chopped spring onion and roasted sesame seeds.

Serve straight away!

NOTES : Makes 12 pieces

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