Salmon Canapés
A perfect snack made with our MSC Certified Flaked Wild Sockeye Salmon - skin & bones removed!
Makes 10 appetizers
Prep time
15 min
Time to Table
15 min
Ingredients
1
medium cucumber
2 cans (142 g)
Clover Leaf Sockeye Salmon, drained and skin removed
3 tbsp (45 mL)
light mayonnaise
2 tsp (10 mL)
finely chopped fresh dill
1 tsp (5 mL)
finely grated lemon rind
0.25 tsp (1-2 mL)
Freshly ground black pepper
Small lemon wedges and dill springs
Preparation
- Slice cucumber lengthwise. Using a spoon, hollow out cucumber removing seeds; set aside.
- In small bowl, combine salmon, mayonnaise, dill and lemon rind. Add pepper to taste. Using a spoon or piping bag, fill both halves of cucumber with salmon filling. Slice each half crosswise into 5 pieces.
- Garnish with small lemon wedges and dill.
Hint
- Salmon filling may be prepared up to a day ahead; stuff cucumber at serving time.
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 45 | |
Fat | 2 g | 3% |
Saturated Fats | 0.4 g | |
Trans | 0 g | |
Saturated Fats + Trans | 2% | |
Cholesterol | 15 mg | |
Sodium | 130 mg | 5% |
Carbohydrate | 1 g | 1% |
Fibre | 0 g | 0% |
Sugars | 1 g | |
Protein | 6 g | |
Vitamin A | 0% | |
Vitamin C | 4% | |
Calcium | 0% | |
Iron | 8% |
