posted by Sue Freeman 08-30-98 10:30 PM
Salmon Mousse Canapes
Recipe By : Cooking Light, Oct. 1993, page 86
Serving Size : 24 Preparation Time :0:30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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7 1/2 ounces canned red salmon -- drained
2 ounces smoked salmon -- cut in 1-inch pieces
1/4 teaspoon grated lemon rind
3 tablespoons nonfat mayonnaise
1 tablespoon fresh lemon juice
1/4 cup minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 Dash freshly ground pepper
8 slices party-style pumpernickel bread
8 slices party-style rye bread
4 rye crispbread crackers -- broken in half
1/2 cup alfalfa sprouts
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).
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