Yield: 36 Servings
1/2 (8 ounce) package Neufchatel Cheese Softened
1/2 teaspoon Grated Lime Rind
1/4 teaspoon Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 teaspoon Worcestershire Sauce
1 tablespoon Ground Black Pepper
2 ounce 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 Until smooth. Set Aside. Cut Jicama Into 1/4 inch 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 Abut 1 teaspoon Cheese Mixture Onto Each Triangle. Top With A Salmon Strip.