Salmon-Pimiento Appetizers

Impress party nibblers with these creamy salmon bites, both pretty and portable. Garnished with fresh cucumber and dill, they only look like they take a lot longer than 15 minutes.

Salmon-Pimiento Appetizers

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

16 appetizers

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Nutrition Info

  • 1 Appetizer
  • 45
  • 2g
    (Saturated Fat 1g, Trans Fat 0g)
  • 5mg
  • 150mg
  • 4g
    (Dietary Fiber 0g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Did You Know?

    Salmon can be hot-smoked or cold-smoked. Cold-smoked salmon (lox) is usually sliced very thinly and doesn’t flake like the hot-smoked version.

  • Substitution

    You could substitute a 6-ounce can of boneless, skinless salmon, drained, for the smoked salmon.

Ingredients

  • 1  package (4.5 oz) smoked salmon (hot-smoked), skin removed, flaked
  • 1/3  cup pimiento cheese spread (from 5-oz jar)
  • 2  teaspoons mayonnaise or salad dressing
  • 2  medium green onions, thinly sliced (2 tablespoons)
  • 1/8  teaspoon pepper
  • 16  slices cocktail pumpernickel bread
  • 16  thin slices seedless cucumber
  • 2  tablespoons tiny dill weed sprigs

Directions

  1. 1In medium bowl, mix salmon, cheese spread, mayonnaise, onions and pepper. Spread evenly on bread slices.
  2. 2Cut cucumber slices in half almost to edge and twist; place on salmon mixture. Garnish with dill weed sprigs.

Categories: Course, Appetizers, Cold Appetizers

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