Smoked Salmon Canapes

• 1/2 (8 oz.) pkg. Neufchatel or cream cheese, softened
• 1/2 tsp grated lime rind
• 1/4 tsp onion powder
• 1/2 tsp Worcestershire sauce
• 1 1/2 lb Jicama, unpeeled
• 1 T ground black pepper
• 2 oz Smoked Salmon Flaked into 36 pieces
• 3 lime wedges

Directions:

Combine first 4 ingredients in a small mixing bowl; beat until smooth. Set aside.

Cut Jicama Into 1/4 in. 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 side of triangle in pepper.

Repeat procedure with remaining triangles.

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

Top with flaked salmon.