Kids love these crunchy snacks, and they are fun to make too!
Makes 4
1 x 213 g cans red or pink wild Alaska salmon
1/2 small red onion, finely chopped
5 cm (2 inch) piece of cucumber, finely chopped
a few drops of lemon juice
6 slices of medium-cut white bread, crusts removed
25 g (1 oz) butter, melted
salt and freshly ground black pepper
* Drain the salmon. Remove skin and bones, if desired and mash with a fork
* Preheat the oven to 200°C / 400°F / Gas Mark 6. Grease a baking sheet with a little vegetable oil
* Add the red onion, cucumber and a squeeze of lemon juice to the salmon. Season with salt and pepper and mix well
* Use a rolling pin to press out the slices of bread, then spread each one with some of the salmon mixture. Roll up and use short bamboo skewers or cocktail sticks to secure them. Place them on the baking sheet and bake for 8 - 10 minutes until golden and crispy. Serve whilst hot