Categories: Appetizers, Fish, Party 
      Yield: 24 servings 
  
    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