Recipe - Salmon Mousse Canapes

7 One half ounce Canned red salmon, drained
2 ounce Smoked salmon, cut in 1inch
pieces
One fourth teaspoon Grated lemon rind
3 tablespoon Nonfat mayonnaise
1 tablespoon Fresh lemon juice
One fourth cup Minced red bell pepper
2 tablespoon Minced green onions
1 tablespoon Minced fresh parsley
1 ds Freshly ground pepper
8 sl Partystyle pumpernickel
bread
8 sl Partystyle rye bread
4 Rye crispbread crackers,
broken in half
One half 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).

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 MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.