Title: Smoked Salmon Canapes
Categories: Appetizer
Yield: 36 Servings
| 1/2 | | (8 Oz.) Pkg. Neufchatel |
| | | Cheese Softened |
| 1/2 | ts | Grated Lime Rind |
| 1/4 | ts | Onion Powder |
| 1 1/2 | lb | Jicama, Unpeeled |
| 1/2 | ts | Worcestershire Sauce |
| 1 | tb | Ground Black Pepper |
| 2 | oz | Smoked Salmon Cut Into |
| | | 36 Thin Strips. |
| | | 3 Lime Wedges |
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small
Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set
Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch)
Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard
Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge.
Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles.
Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A
Salmon Strip.
(Fat 0.8. Chol. 3.)