Smoked salmon canapes

• 1/2 (8 Oz.) pkg. neufchatel
• Cheese softened
• 1/2 ts grated lime rind
• 1/4 ts onion powder
• 1 1/2 lb Jicama, unpeeled
• 1/2 ts worcestershire sauce
• 1 tb ground black pepper
• 2 oz smoked salmon cut into 36 thin strips.
• 3 lime wedges

Combine cheese, lime rind, onion powder & worcestershire sauce in a small mixing bowl;

Beat at medium speed of an electric mixture until smooth.

Set aside.

Cut Jicama into 1/4 in.

Thick slices; cut slices Into 18 (2 Inch) sqares.

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 side of triangle in pepper.

Repeat procedure with remaining triangles.

Pipe or spoon about 1 t. cheese mixture onto each triangle.

Top with a salmon strip.
 
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