Salmon mousse canapes

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 \N 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.

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