- 1 (16 ounce) box cheese and potato pierogies, such as Mrs. T's Pierogies
- 1 Teaspoon poppy seeds
- 1 Teaspoon sesame seeds
- 1 Teaspoon dried garlic
- 1 Teaspoon dried onion
- 3/4 Teaspoons coarse salt
- 2 Tablespoons butter
- 4 Ounces cream cheese
- 3 Tablespoons water
- 4 Ounces smoked salmon
In a small bowl mix together poppy seeds, sesame seeds, garlic, onion and salt. Set aside.
Boil two quarts of water. Add frozen pierogies and heat for 5-7 minutes (until they float); drain. Set aside.
In a large skillet, sauté pierogies in butter. Turn occasionally. When pierogies begin to brown sprinkle evenly with spice mixture. Continue sautéing until pierogies are golden brown and crispy on the outside, approximately 8 to 10 minutes. Reserve pierogies.
In a medium bowl, add cream cheese and water. Heat in microwave for 20 seconds on medium high then whisk, repeat as needed until mixture is warm, smooth and saucy. Top pierogies with cream cheese and smoked salmon. Serve immediately.