A grocery list done right!
LEFTOVER SALMON PUMPERNICKEL TOAST
2 slices pumpernickel bread (lightly toasted)
1/4 cup whipped cream cheese
1/4 cup Michael’s leftover Cranberry Almond Salad
1/2 cup Michael’s leftover Baked Salmon
2 tablespoons olive oil
2 tablespoons parsley (chopped, to garnish)
Kosher salt and freshly ground black pepper (to taste)
In a medium bowl, combine the whipped cream cheese with Michael’s leftover Cranberry Almond Salad. Season with salt and pepper and mix to combine. Set aside.
In another medium bowl, break up Michael’s leftover Baked Salmon into bite sized pieces. Add the olive oil, season with salt and pepper and toss to coat. Set aside.
To assemble, spread the toasted pumpernickel bread with the whipped cream mixture. Top with the baked salmon and serve immediately. Garnish with parsley.
Tip: To lighten up this toast use Greek yogurt in place of the cream cheese!