Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy salmon spread with eggs and dill and a hint of citrus.

Servings

1 large hard-boiled eggs , finely chopped
2 egg whites , hard-boiled and finely chopped
7.5 oz canned salmon , drained and flaked
2 tbsp light mayonnaise
1 tsp stoneground mustard
1 scallions , finely chopped
2 tbsp fresh dill weed , chopped (or parsley)
1 tsp grated lemon rind
0.5 tsp fresh lemon juice
1 large garlic cloves , peeled and finely minced
0.25 tsp black pepper
10 Crackers, saltines, low sodium, fat free
1 small cucumber, peeled , cut into 10 slices
10 Greens, watercress, fresh, sprig

1 Combine all ingredients in a food processor bowl using the knife blade.
2 Pulse lightly to desired consistency. Divide salad among crackers, spreading evenly.
3 Layer with cucumber slices and watercress. Serve open-faced.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.