Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 7½ ounce | Canned red salmon, drained |
| 2 ounces | Smoked salmon, cut in 1-inch pieces |
| ¼ teaspoon | Grated lemon rind |
| 3 tablespoons | Nonfat mayonnaise |
| 1 tablespoon | Fresh lemon juice |
| ¼ cup | Minced red bell pepper |
| 2 tablespoons | Minced green onions |
| 1 tablespoon | Minced fresh parsley |
| 1 dash | Freshly ground pepper |
| 8 slices | Party-style pumpernickel bread |
| 8 slices | Party-style rye bread |
| 4 | Rye crispbread crackers, broken in half |
| ½ cup | Alfalfa sprouts |
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.