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36
APPETIZERS
CUCUMBER-SALMON TEA SANDWICHES
Be sure to include these tasty sandwiches for your next luncheon – they will
add color and fl avor to the table.
Makes about 22 sandwiches
1. Insert the medium slicing disc into the work bowl of
the food processor. Slice the cucumber on High (you
will have half-moon shapes).
2. Lay the slice of bread on a clean work surface. Spread
1 teaspoon of salmon cream cheese on one side of
each piece of bread. Top half of the bread with 3
cucumber slices and a piece of smoked salmon. Top
with another piece of bread, cream cheese side
down. Continue with all of the bread.
3. Halve the sandwiches on the diagonal and serve
immediately.
Nutritional information per sandwich:
Calories 85 (48% from fat) • carb. 7g • pro. 4g • fat 5g
• sat. fat 2g • chol. 13mg • sod. 360mg • calc. 12mg • fi ber 1g
1 SMALL TO MEDIUM CUCUMBER,
HALVED LENGTHWISE AND
WIDTHWISE
1 LOAF PUMPERNICKEL COCKTAIL
BREAD*
½ CUP SALMON CREAM CHEESE
(PAGE 20), SOFTENED
3½ OUNCES SMOKED SALMON, TORN
OR CUT INTO 22 PIECES
*If you cannot fi nd cocktail bread,
extra-thin sliced bread, such as
Pepperidge Farm brand, is a good
substitute. Cut each slice in quarters
to make cocktail-size.
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