salmon-filled snow peas

Name: Salmon-Filled Snow Peas
Yield: 10
Ingredients: 1 can(s) salmon, drained; 1 package(s) cream cheese, 3 ounces, softened; 1 tablespoon(s) lemon juice; 1/2 teaspoon(s) prepared horseradish; 1 teaspoon(s) onion, grated; - salt, to taste; 1/4 teaspoon(s) liquid smoke flavoring, optional; 1/4 cup(s) parsley, minced; 1/4 cup(s) pecans, chopped

(1 RATING)

26 Pinches 1 Photo

Susan Cutler

Anchorage, AK

Updated on Sep 25, 2012

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!!

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This appetizer looks beautiful on serving plate. The green stuffed snow peas is so complimentary to the fun stuffed cherry tomato recipe that is posted as well.

prep time

cook time

method ---

yield 10-12 serving(s)

Ingredients

1 can salmon, drained
1 package cream cheese, 3 ounces, softened
1 tablespoon lemon juice
1/2 teaspoon prepared horseradish
1 teaspoon onion, grated
- salt, to taste
1/4 teaspoon liquid smoke flavoring, optional
1/4 cup parsley, minced
1/4 cup pecans, chopped

How To Make salmon-filled snow peas

Step 1

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.

Step 2

BLANCHING: 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.
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