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Nutrition Facts
Serving Size 74 g
(Approx. 10 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 310 mg 13%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 6 g
Vitamin A 6% Iron 4%
Vitamin C 0% Calcium 6%
*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.
Smoked Salmon Napoleon
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
10  People


Recipe makes 10 Servings

8 Oz Neufchâtel cream cheese
6 Oz sour cream
1/4 cup(s) red onion, very finely diced
1 Tbsp capers, chopped
3 Tbsp green peppercorns, chopped
20 wonton wrappers
1 can olive oil no-stick cooking spray
1/2 Tsp dried dill
3 Oz H‑E‑B Cold Smoked Sockeye Salmon
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Soften cream cheese in microwave 30 to 40 seconds. Using a hand mixer beat together cream cheese and sour cream.
In a bowl stir through onions, capers and green peppercorns. Set aside at room temperature to allow flavors to blend.
Preheat oven to 350ºF. Cut wonton wrappers in quarters. Spray a large baking sheet with a light misting of oil.
Lay wonton wrappers out in a single layer, spray with another light coating of oil and sprinkle with dill. Bake 6 to 8 minutes, or until golden and crispy. Remove from baking tray and allow to cool completely.
Spread a thin layer of cream cheese on each wonton wrapper and top with salmon. Make 3 large stacks to create tall bite-size appetizers.
Chef's tip: Cream cheese mixture can be made up to 3 days ahead. Assemble Napoleons just before serving as the baked wonton wrappers will get soggy if made ahead.


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