Smoked Salmon And King Crab Meat Pockets Recipe

Smoked Salmon And King Crab Meat Pockets Recipe

• 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.