In a moment of genius, I came up with these salmon melts (think tuna melts), which are a cinch to make and a delight to eat. I used salmon salad instead of tuna salad since I happened to have salmon on hand, and topped that with dill-flavored Havarti cheese. The mixture went on crackers which were popped under the broiler for a couple of minutes. No longer, trust me. Made that mistake only once.
For the salmon salad, I mixed canned salmon with mayo, diced pickles and onion and some of the pickle juice. No need to add salt since the canned fish is already salty on its own. That along with the pickles.
These are great for entertaining, especially during the holiday season.
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