Bagels with Hot-Smoked
Sockeye Salmon
Quick
Easy
&
Trident Seafoods
4 bagels
4 tablespoons whipped
cream cheese
Cut bagels in half. Spread each bottom half
with cream cheese.
12 cucumber slices
Top each with 3 cucumber slices and 2 slices
of smoked salmon.
8 slices Trident Seafoods*
peppered hot-smoked
sockeye salmon
Sprinkle with onions and radish sprouts.
Close with bagel top. Makes 4 servings.
4 tablespoons
diced red onions
* Brands may vary by region; substitute a similar product.
Radish sprouts, for garnish
Chicken Romaine Heart Wraps
Andy Boy
3 chicken breasts,
cooked and sliced
1 Andy Boy* romaine
heart, leaves separated
1 Hass avocado, sliced
2 red Roma tomatoes,
cored, seeded and cut
into strips
1 green onion, sliced
;⁄; cup grated cheese
(feta, Mexican blend
or mozzarella)
First, make the cilantro pesto by placing garlic
and 1 teaspoon salt in a small food processor and
pulse until ;nely chopped. Add cilantro leaves
and pumpkin seeds and continue processing until
creamy. With the motor running, slowly pour in oil,
blending until it has a light, smooth texture. Add
chicken stock if needed to thin. Season to taste with
salt and pepper. Set aside.
In a bowl, combine chicken with the cilantro pesto.
CILANTRO PESTO
3 garlic cloves, peeled
Salt
1 bunch of cilantro
;⁄; cup toasted
pumpkin seeds
Place some chicken in the center of each romaine
leaf. Top with avocado, tomatoes and green onions.
Sprinkle with cheese. Gently fold the bottom of
the leaf upward and roll the sides over to wrap.
Makes 6 servings.
Tip: The pesto can also be made with a mortar
and pestle.
* Brands may vary by region; substitute a similar product.
½ cup oil
¼ cup chicken stock
(optional)
Freshly ground pepper
Entrées 179
