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. 4.7160

Ingredients

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)

Instructions:

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