Cool Salmon Canapes

Source: The Pampered Chef

8 ounces cream cheese, softened
1 (6 ounce) can chunk salmon, drained, flaked
2 tablespoons mayonnaise
1 small carrot, coarsely shredded
1 tablespoon chopped onion
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
2 teaspoons lemon juice
1 teaspoons lemon zest
2 medium cucumbers
Sprigs of fresh dill weed (optional)

Combine the cream cheese, salmon and mayonnaise in a large mixing bowl and mix well. Stir in the carrot, onion, 1 tablespoon dill weed, lemon juice and lemon zest. Spoon the salmon mixture into a pastry bag fitted with a star tip. Score the cucumbers lengthwise with a fork or zester. Cut into 1/4-inch slices. Pipe the salmon mixture onto the cucumber slices. Arrange the canap s on a chilled serving platter. Garnish with sprigs of fresh dill weed.

Yield: 25 servings (50 canap s)

Per Serving: Calories 54; Fat 4 g; Sodium 67 mg; Dietary Fiber <1 g