Smoked Salmon Tamales

Yields about 25 tamales

Ingredients:

Preparing to fill the Salmon Tamales

12 oz. smoked salmon, chopped fine
12 oz. raw salmon, chopped fine
3/4 cup sour cream
6 egg whites
Pickled jalapeno peppers, cut into thin strips
Asparagus spears, blanched, cut into 2-inch thin strips
Salt and fresh cracked pepper
Tamale husk, soaked in hot water

Directions:

1. Combine the salmon (both smoked and raw), sour cream, egg whites in a food processor, season with salt and pepper. Pulse to combine all the ingredients.

2. Take a tamale husk (about 4 inches wide) and spread some of the salmon mix onto husk (about 3 to 4 tablespoons), add a strip of jalapeno and a strip of asparagus and gently push them into the salmon mix. Fold the tamale to seal. Steam the tamales, open side up, for about 30 minutes, remove from heat and let stand for 20 minutes.

3. Garnish with a tomato / serrano salsa

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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