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Recetas en Español
1 can (14.75 oz) Bumble Bee® Salmon, drained and flaked (remove skin & bones as desired)
2/3 cup light sour cream
1 tablespoon prepared horseradish
3 tablespoons Italian parsley leaves
6 slices firm-textured white bread
In a food processor or blender, combine sour cream, horseradish and parsley until mixture is pureed and turns pale green. Cover and refrigerate until set (1 – 2 hours) or until next day. Trim crust from bread and cut each slice of bread into 4 triangles. Spread each triangle with sour cream parsley mixture. Top each triangle with a flake of salmon and a parsley sprig.
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