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Salmon-Pimiento Appetizers
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-
Prep
15
min
-
Total
15
min
-
Servings
16
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Ingredients
-
1
package (4.5 oz) smoked salmon (hot-smoked), skin removed, flaked
-
1/3
cup pimiento cheese spread (from 5-oz jar)
-
2
teaspoons mayonnaise or salad dressing
-
2
medium green onions, thinly sliced (2 tablespoons)
-
1/8
teaspoon pepper
-
16
slices cocktail pumpernickel bread
-
16
thin slices seedless cucumber
-
2
tablespoons tiny dill weed sprigs
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Steps
-
1
In medium bowl, mix salmon, cheese spread, mayonnaise, onions and pepper. Spread evenly on bread slices.
-
2
Cut cucumber slices in half almost to edge and twist; place on salmon mixture. Garnish with dill weed sprigs.
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-
Salmon can be hot-smoked or cold-smoked. Cold-smoked salmon (lox) is usually sliced very thinly and doesn’t flake like the hot-smoked version.
-
You could substitute a 6-ounce can of boneless, skinless salmon, drained, for the smoked salmon.
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Nutrition Facts
Serving Size:
1 Appetizer
- Calories
- 45
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 150mg
- 6%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 3g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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