Single crust flaky pastry, doubled
1 1/4 c. skim milk
1/4 c. quick cooking tapioca
3 tbsp. sweet unsalted butter
1/2 lb. red salmon, poached in water
2 tbsp. finely chopped scallions
2 tbsp. minced parsley
1 tbsp. lemon juice
1/2 tsp. dry mustard
1/8 tsp. ground black pepper
4 egg whites, stiffly beaten

Roll pastry into 16 (4") circles. Mold on bottom sides of muffin cups to make shells. Prick pastry and bake at 400 degrees for 10 minutes or until golden brown. Remove to wire racks to cool.

Combine skim milk, tapioca and Egg Beaters; let stand for 5 minutes. Bring to boil; cook and stir until very thick, about 10 minutes. Remove from heat; stir in butter. Skin and bone poached salmon; flake meat. Combine salmon, scallions, parsley, lemon juice, mustard and pepper; thoroughly blend in tapioca mixture. Stir 1/3 beaten egg whites into salmon mixture. Fold in remaining beaten egg whites.

Spoon into pastry shells, mounding tops. Place on baking sheet. Bake at 350 degrees for 30 to 35 minutes or until puffed and golden brown. Serve immediately. Makes 16 appetizers.