Salmon Jalapeno Poppers

Want to make whatever Superbowl gathering interesting no matter your level of interest with the big game? Try our slightly spicy, almost-football shaped, salmon riddled jalapeno poppers to give gameday a touchdown no matter what. Feel free to stuff your poppers ahead of time (or even freeze them), since they’re best fresh out of the oil. We plated ours with a homemade garlic jelly to complement the creaminess of the fried-food’s center, but feel free to consult whatever condiment(s) are calling to you. 

Makes 6-12 as an appetizer 

Ingredients: 

• 12 large jalapenos, halved, and deseeded

• 1 8 ounce brick of cream cheese, at room temperature 

• 2 cans Ekone Smoked Salmon 

• 2 tablespoons gochujang (we use Potluck’s) 

• 1 tablespoon chives, thinly chopped

• ½ cup sharp cheddar, shredded

• ½ cup mozzarella, shredded 

• 2 teaspoons kosher salt

• 2 teaspoons garlic powder 

• Enough vegetable oil to float several poppers

• 2 eggs, whisked

• 1 cup all-purpose flour

• 2 cups panko breadcrumbs 

In the body of a food processor, blend your cream cheese, Ekone Smoked Salmon, gochujang, chives cheeses, salt and garlic powder until smooth. Using a butter knife or a piping bag, fill the hollow center of your jalapenos with cream cheese mixture and ready yourself by placing a bowl of your whisked eggs, a bowl with your flour, and a third bowl with your panko in front of you. 

Working pepper by pepper, dip a jalapeno in eggs, then dredge it in flour before returning it to the egg and dredging it a final time in the panko and set aside on a baking sheet or tray. Repeat until all of your peppers are full.

Heat oil in a thick, heavy-bottomed pot over medium high heat. Test your oil by dropping a pinch of panko bits into the flour, if they burn quickly, turn the temperature down, if they sink turn it up, and if they sizzle and float you’re ready to fry. Drop batched of 3-4 poppers into the mixture and cook until evenly golden brown on all sides (2-3 minutes) before fishing them out with a spider or slotted spoon and return to a sheet pan or tray. Repeat until all your peppers are cooked. 

Plate immediately and serve with your chosen condiments.