Smoked salmon canapes

Yield: 36 servings

Measure Ingredient
½ \N (8 Oz.) Pkg. Neufchatel
\N \N Cheese Softened
½ teaspoon Grated Lime Rind
¼ teaspoon Onion Powder
1½ pounds Jicama, Unpeeled
½ teaspoon Worcestershire Sauce
1 tablespoon Ground Black Pepper
2 ounces Smoked Salmon Cut Into
\N \N 36 Thin Strips.
\N \N 3 Lime Wedges

Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into ¼ in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper.

Repeat Procedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t.

Cheese Mixture Onto Each Triangle. Top With A Salmon Strip.

(Fat ⅘. Chol. 3.)

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