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Smoked Salmon or Smoked Oyster Hobo Bags Recipe

Smoked Salmon or Smoked Oyster Hobo Bags Recipe

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Smoked Salmon or Smoked Oyster Hobo Bags

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Ingredients:

Serving

2 (3 3/4 oz) cans smoked oysters, drained or
1 lb smoked salmon
24 wonton wrappers (package)
1 cup shredded monterey jack cheese
dill weed
salt and pepper
1 (8 oz) package cream cheese, 24 cubes
hot sauce
peanut oil
paper towels

Directions:

Place wonton wrappers on damp kitchen towel.
Cut smoked salmon in 24 pieces, remove any bones.
Place smoked oysters on paper towels to completely drain the oil from them.
Place a smoked oyster,or a smoked salmon chunk in the center of wrapper.
Add a pinch of dill weed on top of smoked salmon only.
Salt and pepper if you wish.
Add shredded cheese on top of smoked oyster if desired.
Note: If you purchase lox, you may want to put a cream cheese cube on top.
Dampen the edges of the wrapper with water and bring all sides together at once and twist and seal.
Prepare all at once and set aside. Refrigerate if desired.
Preheat oil to 375*.
Fry until golden brown.
Place on paper toweled tray.
Keep warm in the oven before serving.
Dip in hot sauce if you wish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	268.59 Kcal (1125 kJ)
Calories from fat	118.61 Kcal
		% Daily Value*
Total Fat	13.18g	20%
Cholesterol	51.16mg	17%
Sodium	762.24mg	32%
Potassium	165.45mg	4%
Total Carbs	14.36g	5%
Sugars	0.4g	2%
Dietary Fiber	0.48g	2%
Protein	21.54g	43%
Vitamin A	0.3mg	10%
Iron	1.7mg	10%
Calcium	243.1mg	24%

Amount Per 100 g
Calories	222.17 Kcal (930 kJ)
Calories from fat	98.11 Kcal
		% Daily Value*
Total Fat	10.9g	20%
Cholesterol	42.32mg	17%
Sodium	630.5mg	32%
Potassium	136.85mg	4%
Total Carbs	11.88g	5%
Sugars	0.33g	2%
Dietary Fiber	0.4g	2%
Protein	17.82g	43%
Vitamin A	0.2mg	10%
Iron	1.4mg	10%
Calcium	201.1mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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