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Nutrition Facts
Serving Size 48 g
(Approx. 10 Servings)
Amount Per Serving
Calories 35 Calories From Fat 15
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 85 mg 4%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 1 g
Vitamin A 0% Iron 0%
Vitamin C 2% Calcium 0%
*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.
Hatch Smoked Salmon Bites
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
10  People


Recipe makes 10 Servings

1 medium hothouse cucumber
1 large apple, firm, sweet variety such as Pink Lady or Honeycrisp
2 Oz H‑E‑B Cold Smoked Atlantic Salmon Hatch Pepper
1 Tbsp capers, roughly chopped
1 small serrano pepper, thinly sliced
1 Tbsp unfiltered extra virgin olive oil
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Wash and remove ends from cucumber. Using a sharp vegetable peeler or sharp knife cut very thin slices the whole length of the cucumber, catching a little edge of peel with each slice. Stopping slicing just short of the seed area.
Turn over and repeat on the opposite side. Lay slices out flat on a cutting board. Cut in half.
Using vegetable peeler cut apple around the middle of the fat part in long thin slices, catch the edge of the apple peel all the way around. Lay apple on top of cucumber slices.
Cut salmon into strips the same width as the cucumber and apple and lay on top of apple. Roll up and secure with a toothpick. Keep refrigerated until ready to serve.
Add a pinch of caper and a slice of Serrano to the top of each with a drizzle of olive oil.


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