| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Appetizers, Fish*shell |
12 |
Ounces |
INGREDIENTS
| 5 |
oz |
Firm silken tofu [1/2 pkg] |
| 3 3/4 |
oz |
Canned sockeye salmon |
| 3 |
oz |
Smoked salmon |
| 2 |
tb |
Fresh dill, chopped |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Green onion, chopped |
| 1 |
tb |
Light mayonnaise |
| 1/2 |
ts |
Horseradish |
| 1 |
pn |
Pepper |
INSTRUCTIONS
Place tofu in sieve; drain for 15 minutes, discarding liquid. Drain salmon,
discarding skin and mashing bones.
In food processor, mix together tofu, salmon, smoked salmon, dill, lemon
juice, onion, mayonnaise, horseradish and pepper until smooth.
Spoon into bowl; cover and refrigerate for up to 2 days.
Per 2 tb: about 30 calories, 4 g Protein, 2 g fat, 1 g carbohydrate
Source: Canadian Living magazine Aug 95 Presented in article by Jan Main:
"Health & Well-Fare: Savour The Soy"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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