• Prep Time:
  • Cooking Time:
  • Serves: 96 Appetizers

Smoked Salmon Stuffed Vegetables

  • Recipe Submitted by on

Category: Vegetables, Seafood

 Ingredients List

  • ----------------------------------FILLING----------------------------------
  • 1 lb Smoked salmon
  • 1 lb Unsalted butter
  • 2 tb Lemon juice
  • 1 tb Prepared horseradish
  • 1/2 ts Pepper


48 Snow peas
24 Mushroom caps, 1 1/2 inches
-in diameter
24 Cherry tomatoes

1 Jar ( 3 1/2 oz.) black
1 Jar ( 3 1/2 oz.) red caviar

FILLING: In food processor or blender, puree salmon in batches.
(Alternatively, chop finely by hand.) Beat in butter, lemon juice,
horseradish and pepper. Taste and adjust seasoning if necessary. (Filling
can be refrigerated for up to 2 days, or frozen for longer storage; bring
to room temperature before piping into vegetables.)

VEGETABLES: Bring large pot of water to boil; remove string from snow peas
and cook for 15 seconds. Drain and rinse under cold running water; pat dry.
Carefully open top side of each shell to resemble a little boat. Pat dry.

Wipe mushrooms with wet paper towels or wash briefly under cold running
water (do not soak). Break or cut out stems carefully and pat caps dry.

Cut tops off cherry tomatoes and carefully scoop out pulp. Invert onto
paper towels to drain.

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