Smoked Salmon Canapes
Yield
36 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
neufchatel cheese
1 package |
|
| ½ | teaspoon |
lime zest
grated |
*
|
| ¼ | teaspoon |
onion powder
|
|
| 1 ½ | pounds |
jicama
unpeeled |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | tablespoon |
black pepper
ground |
|
| 2 | ounces |
smoked salmon
cut into 36 thin strips. |
|
| ½ | each |
limes
cut into three wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
neufchatel cheese
1 package |
|
| 2.5 | ml |
lime zest
grated |
*
|
| 1.3 | ml |
onion powder
|
|
| 680.4 | g |
jicama
unpeeled |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 15 | ml |
black pepper
ground |
|
| 57.8 | ml/g |
smoked salmon
cut into 36 thin strips. |
|
| 0.5 | each |
limes
cut into three wedges |
|
Directions
Combine cheese, lime rind, onion powder and worcestershire sauce in a small mixing bowl; beat at medium speed of an electric mixture until smooth. Set aside.
Cut jicama into ¼ in. thick slices; cut slices into 18 2 inch squares.
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 teaspoon cheese mixture onto each triangle. Top with a salmon strip.
