ghost bear

Salmon Appetizers

3 packages Mini Phyllo Shells (15 count)
1 8 oz. package cream cheese, softened
2 Tablespoons parsley, finely chopped
1 Tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1/8 teaspoon liquid smoke seasoning
1-16 oz. can salmon, drained, cleaned and flaked

Remove Mini Shells from freezer. In a medium bowl, cream together the
cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper
and liquid smoke seasoning. Add the salmon, mixing lightly. Chill for 1
hour. Fill each mini shell with 2 teaspoons of filling using a pastry bag
or teaspoon. Garnish with sliced scallions, pimentos or sliced olives.
Serve cold.

Yields 45 appetizers

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