Salmon Mousse Canapes
|2 ozSmoked salmon, cut in 1-inch|
|7 1/2 ozCanned red salmon, drained|
|1 dsBlack Pepper; freshly ground|
|1/4 tsLemon Rind; grated|
|3 tbNonfat mayonnaise|
|1/4 cMinced red bell pepper|
|8 slParty-style rye bread|
|4 Rye crispbread crackers,|
|1/2 cAlfalfa sprouts|
|8 slParty-style pumpernickel|
|1 tbFresh Lemon Juice|
|2 tbMinced green onions|
|1 tbMinced fresh parsley|
Salmon Mousse Canapes Preparation
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 firstname.lastname@example.org on Jan 28, 1997.
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