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Monday 25 April 2011

Salmon & Cucumber Canapes



Salmon & Cucumber Canapes


Ingredients


slices  Whole Wheat Bread
(6 ounce) can skinless, boneless salmon, drained
tablespoons mayonnaise
tablespoons chopped red onion
tablespoons chopped celery
tablespoon lemon juice
1/4 teaspoon dried dillweed
1/4 teaspoon salt
1/8 teaspoon pepper
14 thin cucumber slices


Fresh dill sprigs (optional)


Method

Cut 2 rounds from each bread slice with 2-inch cookie or biscuit cutter; place on baking sheet. Broil until lightly toasted on both sides; cool.
Combine salmon, mayonnaise, onion, celery, lemon juice, dillweed, salt and pepper in small bowl. Top each bread round with cucumber slice and about 1 tablespoon salmon mixture. Garnish with dill sprig, if desired.


Make fresh bread crumbs from the leftover bread scraps. Tear the bread into pieces and place in a food processor or blender container. Process to form fine crumbs. Store crumbs in a zip-top plastic freezer food bag. Freeze for up to three months.









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