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Smoked Salmon Canapes

Contributed by: Chris WebAdmin. of


  • 1/2 (8 oz.) pkg. neufchatel cheese softened
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon onion powder
  • 1 1/2 lb jicama, unpeeled
  • 1/2 teaspoon worcestershire sauce
  • 1 tablespoon ground black pepper
  • 2 oz smoked salmon cut into 36 thin strips
  • 3 lime wedges


Combine cheese, lime rind, onion powder & worcestershire sauce in a small mixing bowl; Beat at medium speed of an electric mixture untilsmooth. Set Aside.

Cut jicama into 1/4 in. thick slices; cut slices into 18 (2 inch) sqares. Cut each square in half diagonally to make 36 triangles. Discard remaining jicama. Rub the longest side of each triangle with a lime wedge. Dip side of triangle in pepper. Repeat procedure with remaining triangles. Pipe or spoon about 1 t. cheese mixture onto each triangle.

Top with a salmon strip.

Serving Size: Makes 36 servings

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