| 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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