Salmon Horseradish Pate'

A great way to use up leftover cooked salmon.

1 cup cooked salmon, flaked
1/3 cup 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

In a bowl combine salmon, shallots, dill, horseradish, mayonnaise and pepper.
Let ripen at least 4 hours in the refrigerator. (Keeps only 1 to 2 days in refrigerator.)
Spread on thinly sliced cucumber rounds. Can also be used as a dip for raw vegetables.

Serving size = 2 tbsp. 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.

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