Salmon mousse canapes
24 Servings
Ingredients
| Quantity | 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 | Rye crispbread crackers, broken in half | |
| ½ | cup | Alfalfa sprouts |
Directions
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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