Leona Schmidt's colorful pea pods are a welcome treat at luncheons and family gatherings. "They're simple to make—I just fill a plastic bag with the smoked salmon filling, snip off a corner and pipe it into the pods," says the Madras, Oregon cook.
- 1/2 pound fresh snow peas (about 75)
- 1 package (8 ounces) reduced-fat cream cheese
- 1 package (3 ounces) smoked salmon or lox, finely chopped
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- Place 1 in. of water in a saucepan; add peas. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
- In a bowl, beat cream cheese until smooth. Stir in the salmon, garlic salt and pepper. Transfer to a pastry bag or heavy-duty resealable bag; cut a hole in corner of bag. Pipe in about 1 teaspoon salmon mixture. Cover and refrigerate for at least 1 hour before serving. Yield: 25 servings.
Originally published as Salmon-Stuffed Snow Peas in Light & Tasty October/November 2001, p55
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