| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 24 | Servings | ||
INGREDIENTS
| 7 1/2 | oz | Canned red salmon, drained |
| 2 | oz | Smoked salmon, cut in 1-inch pieces |
| 1/4 | ts | Grated lemon rind |
| 3 | tb | Nonfat mayonnaise |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Minced red bell pepper |
| 2 | tb | Minced green onions |
| 1 | tb | Minced fresh parsley |
| 1 | ds | Freshly ground pepper |
| 8 | sl | Party-style pumpernickel bread |
| 8 | sl | Party-style rye bread |
| 4 | Rye crispbread crackers, broken in half | |
| 1/2 | c | Alfalfa sprouts |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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