Perch Pineapple Fingers
|Perch fillets||1 Pound, cooked and flaked|
|Canned crushed pineapple||8 3⁄4 Ounce, drained (1 Can)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Buttered bread slices||10 , crusts removed|
Combine fish, pineapple, mayonnaise, walnuts, and salt; refrigerate.
Spread mixture on bread; cut each slice into 3 strips.
Garnish with parsley.