418 g Canned Alaska salmon
-(pink or red) 24 ea Vol-au-vent cases
-(pre-cooked, individual) 250 g Cucumber; peeled and diced
1 ts Salt
150 ml Mayonnaise
4 tb Sour cream
-OR- Greek yogurt 2 ts Freshly chopped mint
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias