Nutrition Facts

Serving Size 74 g

(Approx. 10 Servings)

Amount Per Serving

Calories	150	Calories From Fat	80

% Daily Value*

Total Fat 9 g	14%

Saturated Fat 5 g	25%

Trans Fat 0.0 g

Cholesterol 30 mg	10%

Sodium 310 mg	13%

Total Carbohydrate 12 g	4%

Dietary Fiber 1 g	4%

Sugars 2 g

Protein	6 g

Vitamin A 6%	•	Iron 4%

Vitamin C 0%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoked Salmon Napoleon

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

8 Oz Neufchâtel cream cheese

6 Oz sour cream

1/4 cup(s) red onion, very finely diced

1 Tbsp capers, chopped

3 Tbsp green peppercorns, chopped

20 wonton wrappers

1 can olive oil no-stick cooking spray

1/2 Tsp dried dill

3 Oz H‑E‑B Cold Smoked Sockeye Salmon

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Instructions

Soften cream cheese in microwave 30 to 40 seconds. Using a hand mixer beat together cream cheese and sour cream.

In a bowl stir through onions, capers and green peppercorns. Set aside at room temperature to allow flavors to blend.

Preheat oven to 350ºF. Cut wonton wrappers in quarters. Spray a large baking sheet with a light misting of oil.

Lay wonton wrappers out in a single layer, spray with another light coating of oil and sprinkle with dill. Bake 6 to 8 minutes, or until golden and crispy. Remove from baking tray and allow to cool completely.

Spread a thin layer of cream cheese on each wonton wrapper and top with salmon. Make 3 large stacks to create tall bite-size appetizers.

Chef's tip: Cream cheese mixture can be made up to 3 days ahead. Assemble Napoleons just before serving as the baked wonton wrappers will get soggy if made ahead.

Smoked Salmon Napoleon

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