Ingredients Jump to Instructions ↓

  1. 1/2 Light cream cheese - softened

  2. 1/2 teaspoon 2 1/2ml Grated lime rind

  3. 1/4 teaspoon 1 1/3ml Onion powder

  4. 1 1/2 lbs 681g / 24oz Jicama - unpeeled

  5. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  6. 1 tablespoon 15ml Ground black pepper

  7. 2 oz 56g Smoked salmon - cut in

  8. 36 thin strip

  9. 3 Lime

Instructions Jump to Ingredients ↑

  1. 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.


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