Smoked salmon filled belgian endive
Smoked Salmon-filled Belgian Endive recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 6 ounces smoked salmon
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 2 Tablespoons chives
- 1/4 teaspoon white pepper
- 4 Belgian endives
- horse radish (optional)
- cream cheese (optional)
- tiny lemon wedges (optional)
Mix coarse chopped smoke salmon with olive oil, lemon juice, snipped chives, and ground white pepper. Cover, refrigerate until flavors blend, about 1 hour. Remove 6 to 8 outer leaves from each of 4 Belgian endives, refrigerate. When ready to serve, spoon a portion of the filling into each endive leaf. Add a dollop of cream cheese, horseradish, and tiny wedge of lemon (this part is optional). Arrange on a platter and serve.
Makes: about 2-1/2 dozen
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