Nothing is more “on brand” and fun for a Halloween party than mummy-themed appetizers!
Whether you purchase one of our smoked salmon products or plan to smoke your own wild Alaskan fillets (see Nicole’s Chef’s Notes below for tips on how to do this at home with a regular propane grill), all you really need for this recipe is some crescent dough, cream cheese and jalapenos from your favorite local supplier.
Each jalapeno half is stuffed with a smear of flavorful, protein-packed smoked salmon cream cheese and wrapped with crescent dough for a perfectly mummified final look!
Chef notes
You can easily make your grill a smoker by adding some wood chips to a self made foil bowl.
First, soak the chips in water for 30 minutes. Get the chips hot on the grill over the flames and move it to the side of the grill when the chips start smoking. Then add your salmon to the grill and smoke. Keep the grill at 225F for about an hour until complete.
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AUTHOR PROFILE
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.
