Yield: 24 Triangles
|\N \N||Butter or margarine|
|6 \N||Thin slices whole wheat sandwich bread, crust removed|
|1 \N||( 7 1/2 oz.) can salmon, drained|
|1 \N||( 3 oz.) package cream cheese, softened|
|¼ cup||Finely chopped seeded cucumber|
|2 tablespoons||Finely chopped celery|
|2 tablespoons||Finely chopped green onions|
|\N \N||Cucumber slices|
|\N \N||Fresh dill weed|
Spread butter on 1 side of each bread slice. In small bowl, combine salmon, cream cheese, ¼ cup cucumber, celery and onions; mix well. Spread about ¼ cup salmon mixture on buttered side of each bread slice. Cut sandwiches diagonally into 4 triangles. Garnish sandwiches with cucumber slices and dill weed. Cover; refrigerate 1 to 2 hours before serving.
Yield: 24 triangles Typed in MMFormat by cjhartlin.msn@...
Source: Pillsbury Party Cookbook.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 17, 1999