Ingredients

A great way to use up leftover cooked salmon. 1 C. cooked salmon, flaked
1/3 C. shallots, minced
2 tsp. fresh dill, minced
1 Tbsp. horseradish
2 Tbsp. diet mayonnaise (enough to
hold it together)
Freshly ground pepper
1 tsp. lemon juice
2 to 3 cucumbers, thinly sliced

Cooking Instructions

1. In a bowl combine salmon, shallots, dill, horseradish, mayonnaise and pepper. 2. Let ripen at least 4 hours in the refrigerator. (Keeps only 1 to 2 days in refrigerator.) 3. Spread on thinly sliced cucumber rounds. Can also be used as a dip for raw vegetables. Serving size = 2 Tbls. Exchange per serving = 1/2 medium fat meat. Nutrition information per serving: calories = 41; protein = 4 gm.; carbohydrates = <1 gm.; fiber = 4 gm.; fat = 2 gm.; cholesterol = 10 mg.; sodium = 104 mg.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)