Smoked Salmon Stuffed Pea Pods Recipes

SMOKED SALMON AND SUGAR SNAP PEA SALAD-IN-A-JAR

Steps:

• Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
• Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch. Bring to a boil, add the peas, cover and remove from heat. Let sit for 10 minutes. Run the eggs and peas under cold water to cool. Remove the eggshells and roughly chop the eggs.
• Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth. Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes. Refrigerate the dressing, covered, until ready to serve.
• Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, evenly divide the radishes among the jars, then add the following in separate layers: the arugula, sprouts, smoked salmon, peas, chopped eggs and pickled onions. Pack the dressing and bagel chips (1 serving is about 1/3 cup dressing and 1/2 cup chips) in separate small containers for transporting.
• Just before serving, transfer the jarred ingredients to a large bowl, add the bagel chips, toss with the dressing and season with salt and pepper.

SMOKED SALMON, SUGAR SNAP PEAS AND PASTA

Steps:

• Bring a large pot of salted water to a boil. While this is coming to a boil prepare the remaining ingredients. When the water comes to a boil, add sugar snap peas and cook for about a minute or until crisp tender. Retrieve them from water with a sieve and run under cold water to stop the cooking. Pat dry and set aside. Add pasta to water and cook until al dente, about 8 to 10 minutes. When pasta is done, drain and refresh under cold water. Pat dry. Combine in a bowl with green onion, mustard vinaigrette, smoked salmon and parsley. Season well to taste with salt and freshly ground black pepper.

STUFFED PEA PODS

Steps:

• Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
• Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.

BACON AND SMOKED SALMON PINWHEELS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.

SMOKED SALMON STUFFED PEA PODS

Steps:

• 1. Split each pea pod down one seam, removing peas.
• 2. Thoroughly mix cream cheese, salmon, garlic salt and pepper.
• 3. Place cream cheese mixture into a pastry bag fitted with a star tip. Alternatively a zip-lock baggie with one corner snipped off can be used.
• 4. Pipe cream cheese into each pea pod, replace a few peas on top of the cream cheese, dust with small amount of dill weed.