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» » » Smoked Salmon And King Crab Meat Pockets Recipe
Smoked Salmon And King Crab Meat Pockets Recipe

Smoked Salmon And King Crab Meat Pockets Recipe

Try this easy and mouthwatering smoked salmon appetizer recipe of buttery smoked salmon pouches filled with cream cheese and succulent king crab meat.

Prep Time:
Cook Time:
Total Time:
Yield: 6 Pockets

Smoked Salmon And King Crab Meat Pockets Recipe Instructions

  • 6 slices (about 3 oz.) smoked salmon
  • 6 Long chives (plus some extra)
  • ½ cup cooked crab meat, chopped small
  • 1 celery stick, chopped small (chop in very small pieces)
  • 2 tbsp. cream cheese
  • 2 tbsp. sour cream
  • 1 tbsp. chopped dill
  • 1 tbsp. tobico or capelin caviar for garnish
  • Salt and pepper
    1. In a medium bowl combine crabmeat, celery, cream cheese, sour cream and dill. Mix, season with salt and pepper and reserve.
    2. Lay out the slices of smoked salmon flat on a board. Add 1 tbsp. of the crabmeat mix in the center of each slice. Gather the edges of the smoked salmon together to form a packet and use a long piece of chive to tie it closed.
    3. Garnish with a tsp. of tobico caviar on top and serve.
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