Split each snow pea down one seam.
Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.
I have made these without the salmon with great results too. You can also change up the herbs or spices to taste. They look cute with a tiny shrimp or fresh peas as a garnish.
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