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Wild Salmon Mousse Canape's on Baguette Crostini
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makes 16 canap�s

Ingredients

8 ounces cream cheese, softened
4 to 6 ounces wild sockeye salmon lox, coarsely chopped
1 teaspoon lemon juice
Hot sauce or horseradish, to taste
16 slices baguette, about 1/4-inch thick
Olive oil, for brushing
Sprigs of winter herbs such as thyme tips, rosemary tips or oregano
Small slices of oil-cured tomatoes

 

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Combine cream cheese, salmon, lemon juice and hot sauce or horseradish in a food processor and blend until smooth. Mousse may be made and refrigerated up to 1 day in advance. If you do make this mixture ahead of time, allow it to soften before piping.
2. Preheat oven to 375°.
3. Brush baguette slices with a little olive oil and place on a baking sheet. Toast for 3 to 4 minutes, or until lightly crunchy on the outside.
4. Top each crostini with salmon mousse and garnish each with a sprig of herb and a slice of tomato (or your favorite garnish).

Per serving: 130 calories, 6g fat, 3g sat fat, 13g carbohydrates, 5g protein, 197mg sodium, 1g fiber

Recipe by Lynne Vea, PCC Natural Markets, 2010

 

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