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Ingredients:
4 oz Alaska Smoked Salmon, cut into 36 thin strips
1/2 (8 oz) pkg Neufchatel
Cheese, softened
1/2 tsp grated Lime Rind
1/4 tsp Onion Powder
1 1/2 lb Jicama, unpeeled
1/2 tsp Worcestershire Sauce
1 Tbsp ground Black Pepper
3 Lime wedges
Directions:
Combine cheese, lime
rind, onion powder & worcestershire sauce in a small mixing bowl; Beat at medium speed of an electric mixture until smooth. Set aside. Cut Jicama into 1/4 in.
thick slices; Cut slices into 18 (2 inch) squares. 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 tsp Cheese mixture onto each triangle. Top
with a smoked salmon strip. Serving Size: 36.
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