Yield: 32 servings
| Measure | Ingredient |
|---|---|
| 1 can | Salmon, red (14.75 oz) drained, flaked skin & bones removed |
| ⅓ cup | Yogurt Cheese |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Lemon zest (rind wo/pith) |
| 1 teaspoon | Garlic salt |
| 1 teaspoon | Seasoned pepper |
| 1 teaspoon | Tarragon leaves, dried crushed |
| ¼ cup | Scallions minced |
| 32 slices | Cucumber |
| 12 larges | Olives sliced 1/4\" |
In bowl combine salmon, Yogurt Cheese, lemon juice and zest, garlic salt, seasoned pepper, tarragon and scallion; blend well. Miture can be covered and store in refrigerator for 2 to 3 days. When ready to serve, spoon salmon mixutre into pastry tube fitted with wide tip and pipe onto cucumber slices. Garnish each with olive slice.
Nutritional Analysis per serving: 25 calories, 3 g.
protein, 1 g. carbohydrates, 1 g. fat, 0 g. dietary fiber, 6 mg.
cholesterol, 158 mg. sodium.
Calories from fat: 16%
Original recipe from Modern Maturity, April-May 1993 Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]