7 1/2 ounces canned red salmon — drained
2 ounces smoked salmon — cut in 1-inch pieces
1/4 teaspoon grated lemon rind
3 tablespoons nonfat mayonnaise
1 tablespoon fresh lemon juice
1/4 cup minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 Dash freshly ground pepper
8 slices party-style pumpernickel bread
8 slices party-style rye bread
4 rye crispbread crackers — broken in half
1/2 cup alfalfa sprouts
Discard skin and bones from canned salmon; flake salmon with a fork.
Position knife blade in food processor bowl; add salmon, smoked salmon, and next 3 ingredients. Process until smooth. Pour into a bowl; stir in bell pepper and next 3 ingredients. Cover and chill. Yield: 2 dozen appetizers (serving size: 1 appetizer).
NOTES : Spread salmon mixture evenly over bread and crackers. Top with alfalfa sprouts.