Salmon-Filled Snow Peas

Susan Cutler


Again as like the stuffed Cherry Tomatoes with Crab Filling, I found this recipe in a California Recipe Book and have used it over the years. My sister gave me this book I remember but I don't have it anymore and I am not certain why!
This is one recipe I happened to save with picture intact. My plating looks exactly like the picture except for a different plate, of course.

Make sure you pinch my Crab stuffed Cherry Tomatoes Recipe to go with it!!

It is worth making for gatherings, people love it! Me too!!

pinch tips: How to Peel & Devein Shrimp





1 can(s)
salmon, drained
1 pkg
cream cheese, 3 ounces, softened
1 Tbsp
lemon juice
1/2 tsp
prepared horseradish
1 tsp
onion, grated
salt, to taste
1/4 tsp
liquid smoke flavoring, optional
1/4 c
parsley, minced
1/4 c
pecans, chopped

Directions Step-By-Step

Prepare Salmon Filled Snow Peas:
Combine salmon mixture thoroughly in food processor. Break off the ends of snow peas and remove the strings. Blanch snow peas (see below what blanching is) for 1 minute and drain in colander, rinse under cold running water and pat dry with paper towels. Using a pastry tube fitted with star tip, press salmon mixture into snow peas.
Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. Blanching rapidly heats and then cools the food. This allows the food, usually fruits and vegetables, to firm up and makes the food's natural flavour more pronounced.

About this Recipe