Salmon Canapes

12 slices bread, toasted
1 (7 3/4 oz.) can Salmon, drained and flaked
1/3 cup mayonnaise or salad dressing
2 Tbsp. chopped ripe olives
1 Tbsp. snipped parsley
1 tsp. finely chopped onion
1 tsp. prepared mustard
1/4 tsp. Worcestershire sauce


Cut each slice of toast diagonally, forming 4 triangles. Remove crusts. Combine remaining ingredients and spread about 1 teaspoon on each toast triangle. Broil 3 to 4 inches from heat until hot, about 1 minute. Garnish with additional olive slices, if desired.


Makes 48 appetizers