Smoked Salmon Flower Open Faced Sandwiches
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|Pumpernickel bread square||16 (2 Inches)|
|Smoked salmon||1 Pound, thinly sliced|
|Fresh parsley sprigs||16|
Combine butter, mayonnaise and mustard; spread over pumpernickel. Cut salmon into thirty-two 4- x 1-1/2-inch (10 x 4 cm) strips. Roll up 1 strip into tight curl.
Roll second strip around curl to form outside flower. Repeat with remaining strips. Place on pumpernickel; garnish with parsley sprig. Makes 16 appetizers.