Smoked Salmon Canapes
Cuisine: British
Author: Epicurus
  • 1/2 (8 ounce) package Neufchatel cheese (or Cream cheese) softened
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon onion powder
  • 1 1/2 pounds jicama, unpeeled
  • 1/2 teaspoon Worcestershire sauce
  • 1 Tablespoon ground black pepper
  • 2 ounces smoked salmon cut into 36 thin strips.
  • 3 limes, cut in wedges
  1. Combine cheese, lime rind, onion powder and Worcestershire sauce in a small mixing bowl; beat at medium speed of an electric mixture until smooth. Set aside.
  2. 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.
  3. Rub the longest side of each triangle with a lime wedge. Dip side of triangle in pepper. Repeat procedure with remaining triangles.
  4. Pipe or spoon about 1 Tablespoon cheese mixture onto each triangle. Top with a salmon strip.
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