Creamy Smoked Salmon Pockets Recipe
Creamy Smoked Salmon Pockets Recipe
Author: Michael Moscato Columbus, OH
Ingredients
- 12 ounce Alder Smoked Salmon (cut into 4 - 3 oz pieces)
- 1 two layer refrigerated Pie Crust
- 1 cup unseasoned Bread Crumbs
- 1 - 15 oz can of Peas drained
- 2 medium lemons
- 1 teas salt
- 1 teas white ground pepper
- 1 cup sliced mushrooms
- 1 can cream of mushroom soup condensed
- ½-cup water
- 1 15-ounce jar of extra long Asparagus Spears
Instructions
- Pre-heat oven to 400 degree F. Unfold the pie crust and cut through
- the center of each, producing four pieces. Place crust on a cookie
- sheet. (This can be down by placing half of they crust on the sheet and
- allowing half of the crust to hang over the sheets side)
- Place ¼ cup of breadcrumbs on the center of each crust. Next place a
- /4 amount of the peas on the bread crumbs. Then place the 3-ounce
- Salmon piece on the peas. Next squeeze ½ lemon on each and add salt
- and pepper. Place ¼ cup of mushrooms on each. Fold over the crust and
- pinch around the edges sealing in the ingredients.
- Place in oven and cook for 30 minutes at 400 degrees F.
- In a small pan heat the condensed soup and ½-cup water. Do not add
- any more water.
- After 30 minutes remove Salmon Pockets from the oven, plate and pour the
- condensed soup over each and top with 3 or 4 Asparagus Spears. Serve and
- enjoy!