When I was planning recipes for the KitchenAid 1,000 Cooks for the Cure party, I didn’t realize I was leaning heavily on a cream cheese theme. I promise, I make this or crab rangoon about 30 to 40 times a year. It’s always a hit at Bunko nights and is frequently requested for family holiday gatherings.
I started making the smoked salmon version a few years ago after visiting my friend Nellie in Atlanta. She wanted to learn my crab rangoon recipe, so we decided to make both crab and smoked salmon versions. If you enjoy bagels and lox, you’ll love this—it’s like having fried bagels and lox (minus the capers, though adding them next time might be a good idea!).
Use refrigerated smoked salmon for the recipe. Chop it before mixing it with green onions and pepper. Once combined, add softened cream cheese and mix thoroughly—no need for extra salt since the smoked salmon is already salty. (The photo above was taken with an iPhone.)
For instructions and pictures on how to fill and wrap them, check out the crab rangoon recipe. These are really easy to make, although I have to admit that Curtis refuses to try them—just the idea of frying cream cheese makes him uncomfortable. It’s a bit unfortunate, but it means more for me!
Making your own crab or smoked salmon rangoon at home results in a fresher, more balanced flavor. I often find that restaurant versions don’t have enough crab, don’t you agree?
