Makes 4 servings
These open-faced sandwiches make a speedy spring lunch. Or, after spreading the toast with the salmon mixture, slice diagonally into four triangles to serve as a soup accompaniment or appetizer.
4 ounces smoked salmon, finely chopped
1 scallion, finely chopped
¼ cup finely chopped fresh flat-leaf parsley, divided
2 tablespoons capers, drained and rinsed
1 tablespoon mayonnaise
Dash of pepper, or to taste
4 slices pumpernickel bread, toasted
Stir together the salmon, scallion, 2 tablespoons of the parsley, capers, mayonnaise, and pepper. Taste and adjust the seasoning.
Spread about ¼ cup of the mixture on each slice of toasted bread and sprinkle with the remaining 2 tablespoons parsley.