Source: dLife

Shrimp and salmon topped with cheddar cheese on English muffins.

Servings

12 oz cooked shrimp ( frozen, thawed)
10 oz canned salmon , packed in water, drained and flaked
0.75 cup reduced fat sour cream
0.75 cup light mayonnaise
0.25 cup fresh chopped red onion
0.25 cup fresh chopped celery
3 tbsp chopped parsley
1 tbsp horseradish
0.25 tsp black pepper
2 large tomato , sliced into 8 slices each
8 piece English Muffin , split in half
6 oz Cheese, cheddar, sharp, reduced fat , grated (1 1/2 cups)

1 Preheat oven to 400 degrees.
2 Combine the shrimp, salmon, sour cream, mayonnaise, onions, celery, parsley, horseradish, and black pepper in a large bowl.
3 Lay one tomato slice on each English muffin slice.
4 Equally divide the seafood mixture among the English muffins.
5 Sprinkle with the cheese.
6 Place in a shallow roasting pan and bake until heated through and the cheese melts, about 10 minutes.