Yield: 24 Triangles
| Measure | Ingredient |
|---|---|
| \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