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Snack Recipes

Salmon and Minted Pea Triscuit

Summary

Classic New England Tradition

What You Need

  • ¾ cups fresh peas (4 ounces)
  • ¼ teaspoon coarse salt
  • 4 ounces skinless wild salmon fillet
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh mint leaves, plus 24 tiny leaves for garnish
  • 24 original Triscuit (from one 9 ounces box)
  • ¼ teaspoon flaky sea salt
  • 1 lemon, cut into wedges

Instructions

  1. Prepare an ice water bath. Bring 1 1/2 cups water and 1/4 teaspoon salt to a boil in a small saucepan. Add peas and cook until tender but still bright green, about 8 minutes. Transfer peas to ice water until cool. Drain peas well and transfer to a bowl. Mash with a potato masher and add mint and oil. Stir until combined and season with ¼ tsp. salt. Set aside.
  2. Meanwhile, pour 1/2 cup water into a separate small saucepan, add salmon. Bring to a gentle simmer, cover and cook for 10 minutes (8 minutes for medium-rare). Remove salmon to a plate and let cool slightly. Flake salmon into pieces slightly smaller than the size of a Triscuit.
  3. Spoon 1 teaspoon mashed peas onto each Triscuit and top each with salmon, season with a pinch of sea salt, a squeeze of lemon, and mint leaves. Serve immediately.
Cooking time (duration)

Active time: 25 minutes Total Time: 35 minutes

Number of servings (yield)

Makes 24 Topped Crackers

Category

Snack

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Ratings & Reviews

1 review

OH MY! These are definitely my next appetizer!!
Cerra S. – 10/19/2014 –

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