Smoked Salmon in Endive Cups
Smoked Salmon in Endive Cups might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, primal, and pescatarian recipe has 45 calories, 4g of protein, and 2g of fat per serving. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 15. 115 people were glad they tried this recipe. Head to the store and pick up cream cheese, sour cream, meyer lemon juice, and a few other things to make it today. It is brought to you by Rachael White. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. Users who liked this recipe also liked Endive with Smoked Salmon, smoked salmon and endive, and Smoked Salmon and Endive Tea Sandwiches.
Servings: 15
Preparation duration: 15 minutes
Ingredients:
1/8 cup cream cheese
2-3 heads endive leaves
2 tablespoons Meyer lemon juice (or 1 tablespoon regular lemon juice)
salt and pepper to taste
2 scallions, chopped
Additional scallions for garnish
8 oz smoked salmon
1/4 cup sour cream (or Greek yogurt)
Equipment:
paper towels
bowl
Cooking instruction summary:
Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.While the leaves dry, Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.Break up the salmon with a fork and fold it into the sour cream mixture. Season with salt and pepper to taste. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.Arrange the leaves on a platter and garnish with additional scallions.
Step by step:
1. Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.While the leaves dry,
2. Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.Break up the salmon with a fork and fold it into the sour cream mixture. Season with salt and pepper to taste. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.Arrange the leaves on a platter and garnish with additional scallions.
Nutrition Information:
covered percent of daily need
