Title: Salmon Mousse Canapes
Categories: Appetizer Canapes
Yield: 24 Servings

1	cn	Red salmon; drained, (7-1/2
		; oz)
2	oz	Smoked salmon; cut into 1" pieces
1/4	ts	Grated lemon rind
3	tb	Nonfat mayonnaise
1	tb	Fresh lemon juice
1/4	c	Minced red bell pepper
2	tb	Minced green onions
1	tb	Minced fresh parsley
1	ds	Freshly ground pepper
8	sl	Party-style pumpernickel bread
8	sl	Party-style rye bread
4		Rye crispbread crackers; broken in half
1/2	c	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. Spread salmon mixture evenly over bread and crackers. Top with alfalfa sprouts.

NOTE: can use additional canned salmon in place of the smoked salmon. Also I've used many different kinds of crackers and breads.

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Cooking Light Magazine October 1993 p. 86

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