Smoked salmon canapes
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | (8 Oz.) Pkg. Neufchatel | |
| 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 |
| 36 Thin Strips. | ||
| 3 Lime Wedges | ||
Directions
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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