ENDIVE-SALMON BOATS
Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Spread about 1 teaspoon cream cheese inside each endive leaf.
- Top each with salmon strip, capers, onion and dill weed.
Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
SALMON SALAD-STUFFED ENDIVE LEAVES
Salmon creates an elegant appetizer in this vibrant recipe from Melissa Carafa of Broomall, Pennsylvania. It's simple to prepare and can even be made ahead of time.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 14 appetizers.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the salmon, tartar sauce, capers, dill and lemon-pepper. Spoon about 2 teaspoonfuls onto each endive leaf. Garnish with additional dill if desired. Refrigerate until serving.
Nutrition Facts : Calories 42 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SMOKED SALMON STUFFED BELGIAN ENDIVE BOATS
The appetizer for a menu from ArcaMax Chef's newsletter. Low fat or light mayonnaise can also be used.
Provided by lauralie41
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine the first 8 ingredients, mix well.
- Carefully fill each of the four endive leaves with the salmon mixture. Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 305.7, Fat 22.4, SaturatedFat 5, Cholesterol 29, Sodium 783.6, Carbohydrate 12.6, Fiber 4.2, Sugar 2.5, Protein 15.1
ENDIVE BOATS WITH SMOKED SALMON
Make and share this Endive Boats With Smoked Salmon recipe from Food.com.
Provided by Laureen in B.C.
Categories < 30 Mins
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor chop salmon.
- Add cream cheese and lemon juice, blend until smooth
- Add capers and red onion and pulse until blended.
- Carefully separate leaves from heads.
- Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves
- Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.
SMOKED SALMON AND ENDIVE
Make and share this smoked salmon and endive recipe from Food.com.
Provided by chia2160
Categories Kosher
Time 10m
Yield 30 appetizers
Number Of Ingredients 8
Steps:
- mix cream cheese with next 5 ingredients.
- separate endive into leaves.
- spread cheese mixture on the base end of the endive, top with pieces of salmon.
- arrange on a platter, garnish with dill sprigs.
Nutrition Facts : Calories 47.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.2, Sodium 100.5, Carbohydrate 2.6, Fiber 2.2, Sugar 0.2, Protein 2.9
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
Steps:
- For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
- For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
- Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
- To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
- For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
- While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
- Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
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- Cut bottom off each head of endive; separate leaves. Arrange 24 large outer leaves on a platter. Reserve smaller inner leaves for another use. Fill lower half of leaves with a heaping tablespoon of salmon salad. Serve, garnished with additional chives if desired.
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5/5 (1)Total Time 15 minsCategory Appetizers, Appetizers For EntertainingCalories 76 per serving
- Place the cream cheese in a small microwave proof bowl. Microwave at 50% power, in 10 second intervals, until the cream cheese is soft enough to stir.
- Spread 1 teaspoon of the cream cheese mixture in each endive leaf, then top with smoked salmon and dill sprigs. Serve.
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- Blend the salmon with the cheese (as an alternative, coarsely chop the salmon and incorporate it into the goat cheese with a fork).
- Snip off a corner from a Ziploc bag (or use a pastry bag fitted with a large star or round tip), and push the salmon cream toward the hole.
- Pipe the filling into the endive leaves in concentric ovals, one on top of the other, until the desired height is reached.
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- Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper.
- Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream. Garnish with dill sprigs and radishes, if desired. DO AHEAD Can be made 2 hours ahead. Cover; chill.
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