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!