Salmon-Stuffed Snow Peas Recipe

1
Publisher Photo

Salmon-Stuffed Snow Peas Recipe

Read Reviews
1
Publisher Photo
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.
MAKES:
25 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
25 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

3 each: 29 calories, 2g fat (1g saturated fat), 6mg cholesterol, 72mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

  • 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
  1. 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.
  2. 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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MY REVIEW
landstromd User ID: 2714243 128574
Reviewed Jan. 26, 2011

"This was fantastic. I accidentally got sugar snap peas and the peas got in the way a bit, but the flavor could not be stopped. I served to my family as a trial and WOW they want them again, tomorrow if possible!!!!"

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