Smoked Salmon Canapes

Recipe Instructions Combine cream cheese, lime rind, onion powder and Worcestershire in a small mixing bowl; beat at medium speed with an electric mixer until smooth. Set aside. Cut jicama into 1/4-inch 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 the remaining sides of each triangle in pepper. Repeat procedure with remaining triangles. Pipe or spoon about 1 teaspoon of the cheese mixture onto each triangle. Top each with a salmon strip. Arrange on a platter and serve.