Sunday, July 12, 2015



1 package Neufchatel cheese (or Cream cheese) softened
1 teaspoon grated lime rind
1/2 teaspoon onion powder
1 kg jicama, unpeeled
1 teaspoon Worcestershire sauce
2 Tablespoon ground black pepper
150 g  smoked salmon cut into 36 thin strips.
6 limes, cut in wedges


Combine cheese, lime rind, onion powder and Worcestershire sauce in a small mixing bowl; beat at medium speed of an electric mixture until smooth. Set aside.
Cut jicama into 1/4 inch thick slices; cut slices into 36 squares. Cut each square in half diagonally to make 72 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 Tablespoon cheese mixture onto each triangle. Top with a salmon strip.

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