Salmon mousse canapes

24 Servings

Ingredients

QuantityIngredient
ounceCanned red salmon, drained
2ouncesSmoked salmon, cut in 1-inch pieces
¼teaspoonGrated lemon rind
3tablespoonsNonfat mayonnaise
1tablespoonFresh lemon juice
¼cupMinced red bell pepper
2tablespoonsMinced green onions
1tablespoonMinced fresh parsley
1dashFreshly ground pepper
8slicesParty-style pumpernickel bread
8slicesParty-style rye bread
4Rye crispbread crackers, broken in half
½cupAlfalfa sprouts

Directions

Discard skin and bones from canned salmon; flake salmon with a fork.

Position knife blade in food processor bowl; add salmon, smoked salmon, and next 3 ingredients. Process until smooth. Pour into a bowl; stir in bell pepper and next 3 ingredients. Cover and chill. Yield: 2 dozen appetizers (serving size: 1 appetizer).

Per serving: 69 Calories; 1g Fat (18% calories from fat); 4g Protein; 10g Carbohydrate; 5mg Cholesterol; 215mg Sodium NOTES : Spread salmon mixture evenly over bread and crackers. Top with alfalfa sprouts.

Recipe by: Cooking Light, Oct. 1993, page 86 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.