Salmon Mousse Canapes

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2 oz Smoked salmon, cut in 1-inch
7 1/2 oz Canned red salmon, drained
1 ds Black Pepper; freshly ground
1/4 ts Lemon Rind; grated
3 tb Nonfat mayonnaise
1/4 c Minced red bell pepper
8 sl Party-style rye bread
4 Rye crispbread crackers,
1/2 c Alfalfa sprouts
8 sl Party-style pumpernickel
1 tb Fresh Lemon Juice
2 tb Minced green onions
1 tb Minced fresh parsley

Original recipe makes 24 Servings



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 on Jan 28, 1997.

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