| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Fish | 32 | Servings | |
INGREDIENTS
| 1 | Salmon, red 14.75 oz | |
| drained flaked | ||
| skin & bones removed | ||
| 1/3 | c | Yogurt Cheese |
| 1 | T | Lemon juice |
| 2 | t | Lemon zest, rind wo/pith |
| 1 | t | Garlic salt |
| 1 | t | Seasoned pepper |
| 1 | t | Tarragon leaves, dried |
| crushed | ||
| 1/4 | c | Scallions |
| minced | ||
| 32 | Cucumber | |
| 12 | Olives | |
| sliced 1/4" |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 1.8mg
Sodium: 115.5mg
Potassium: 54.4mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g