Tangy Salmon Melts
Horseradish and Mexican cheese lend some punch to the tangy salmon melts foodservice recipe.
Ingredients
- 6 T Ketchup
- 2 t Worcestershire sauce
- ¼ c Celery, minced
- ¼ c Chives, chopped
- 1/2 c Mayonnaise
- 2 t Horseradish
- 10 oz Chicken of the Sea®boneless skinless pink salmon - pouches
- 1/2 c Shredded Mexican cheese blend
- 10 English muffin halves
Instructions
- Stir all ingredients together.
- Portion 1/4 cup on each English muffin half, arranging on a lightly oiled baking sheet.
- Bake at 375° F for 15 minutes.
