3/4 lb smoked salmon, cut into 1 inch pieces
1/2 cup chopped green onions
1 Tbsp. dijon mustard
1 tsp. lemon juice
1/2 tsp. white pepper
1 cup plain nonfat yogurt
2 hard cooked egg whites, diced
3 Tbsp. minced fresh chives
Place first 5 ingredients in food processor and pulse a few times until just minced. Place mixture on a sheet of heavy duty plastic wrap and shape into a 2 inch thick patty. Cover and chill at least 8 hours. Spoon yogurt onto several layers of paper towls and spread to 1/2 inch thickness. Cover with additional paper towels and let stand 5 minutes. Scrape into a bowl, using a rubber spatula; cover and chill thoroughly. Place salmon patty on a serving platter. Spread the thick yogurt over top and sides of patty. Sprinkle with diced egg white and chives. Serve with cucumber slices or melba rounds.
Makes about 1 3/4 cup. Nutrient value per 2 tablespoon serving.