Jalapeño Poppers with Smoked Wild Salmon and Lime Cream Cheese
Jalapeño poppers are a classic Tex-Mex favorite: spicy jalapeños stuffed with cream cheese, often baked or grilled until crispy. Totally addictive! This version has a Fish Tales twist: fresh lime, cilantro, and of course our smoked wild Sockeye salmon — some folded into the creamy filling, the rest served on top. Perfect to have with a drink or as a spicy snack that impresses.
Preheat the oven to 200 °C (grill).
In a bowl, mix the cream cheese with lime zest, a squeeze of lime juice, chopped cilantro, and the finely chopped salmon. Season with black pepper.
Generously fill the jalapeño halves with the cream cheese mixture and place them on a baking sheet lined with parchment paper.
Sprinkle the tops with a layer of panko and drizzle a little olive oil over each for an extra crispy crust.
Bake the poppers in the middle of the oven for 15 minutes, until the jalapeños are soft and the tops are golden brown.
Let cool for a few minutes, then top with the remaining smoked wild salmon strips. Garnish with a bit more cilantro and a squeeze of lime juice for a kick. Enjoy!
