| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Fish |
32 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon, red (14.75 oz) drained, flaked skin & bones removed |
| 1/3 |
c |
Yogurt Cheese |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Lemon zest (rind wo/pith) |
| 1 |
ts |
Garlic salt |
| 1 |
ts |
Seasoned pepper |
| 1 |
ts |
Tarragon leaves, dried crushed |
| 1/4 |
c |
Scallions minced |
| 32 |
sl |
Cucumber |
| 12 |
lg |
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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