Yield: 24 Servings
|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.