Simple Salmon Jumbos
|Salmon||8 Ounce, drained boned and flaked|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Cucumber||1 Large, pared|
|White bread slice||12 , toasted and buttered|
|Tomatoes||2 Medium, sliced|
|Hard cooked eggs||4 , shelled and sliced|
|Pitted ripe olives||4 Large (Each Cut In 4 Slices)|
Combine salmon, mayonnaise or salad dressing, lemon juice and salt in a small bowl.
Cut a 2 inch long piece from cucumber; set aside for garnish in Step 4; slice remaining.
Layer each of 4 buttered toast slices this way: Salmon mixture, cucumber slices, toast, tomato and egg slices; top with remaining toast, buttered side down.
Press wooden picks into sandwiches to hold in place; cut each sandwich diagonally into quarters.
Cut saved cucumber into matchlike strips; thread several through each olive slice; place on picks.