Salmon & Cucumber Canapes

Salmon & Cucumber Canapes

Ingredients

7	slices  Whole Wheat Bread
1	(6 ounce) can skinless, boneless salmon, drained
3	tablespoons mayonnaise
2	tablespoons chopped red onion
2	tablespoons chopped celery
1	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.