1. Place onions, red pepper and mushrooms in a food processor; pulse until coarsely chopped. Add salmon and pulse until chopped but still chunky. Transfer to a large bowl. Stir in Dijon mustard, green onions, salt, pepper, crumbled toasts and eggs until combined.
2. Divide mixture between 8 lightly greased mini loaf pans or muffin cups. Bake in 350°F (180°C) oven for 25 to 30 minutes or until set. Let stand for 5 minutes.
3. Blend together yogurt, honey mustard and dill. Serve with the salmon loaves.
Makes 4 servings.
Per serving: 230 cal, 6 g fat, 29 g pro, 17 g carb, 3 g fibre, 1,072 mg sodium. Excellent source vit B12 and vit C.
Recipe featured in March 2008 Right Choice Recipe Booklet www.canadianliving.com.