Cool Salmon Canapés
8 Ounces cream cheese, softened
1 (6-ounce) can chunk salmon, drained, flaked
2 Tablespoons mayonnaise
1 Small carrot, coarsely shredded
1 Tablespoon chopped onion
1 Tablespoon snipped fresh dill weed, or
1 Teaspoon dried dill weed
2 Teaspoons lemon juice 1 teaspoon lemon zest 2 medium cucumbers
Sprigs of fresh dill weed (optional)
Combine the cream cheese, salmon and mayonnaise in a large mixing bowl and mix
well. Stir in the carrot, onion, 1 tablespoon dill weed, lemon juice and lemon
Spoon the salmon mixture into a pastry bag fitted with a star tip.
the cucumbers lengthwise with a fork or zester. Cut into 1/4-inch slices.
the salmon mixture onto the cucumber slices.
Arrange the canapes on a chilled
serving platter. Garnish with sprigs of fresh dill weed.
Yield: 25 servings (50 canapes)
Per Serving: Calories 54; Fat 4 g; Sodium 67 mg; Dietary Fiber