7-1/2 ounces Canned red salmon, drained
2 ounces Smoked salmon, cut in 1-inch pieces
1/4 teaspoon Grated lemon rind
3 tablespoons Nonfat mayonnaise
1 tablespoon Fresh lemon juice
1/4 cup Minced red bell pepper
2 tablespoons Minced green onions
1 tablespoon Minced fresh parsley
1 dash Freshly ground pepper
8 slices Party-style pumpernickel bread
8 slices Party-style rye bread
4 Rye crispbread crackers, broken in half
1/2 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
NOTE:
Spread salmon mixture evenly over bread and crackers. Top with alfalfa sprouts.