Endive Boats With Smoked Salmon Recipes

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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



Endive-Salmon Boats image

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

1/2 cup whipped cream cheese spread (from 8-oz container)
16 Belgian endive leaves (about 2 heads)
2 oz salmon lox, cut into 2x1/2-inch strips
4 teaspoons capers, drained
4 teaspoons finely chopped red onion
16 tiny sprigs fresh dill weed

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



Endive Boats With Smoked Salmon image

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.

6 ounces smoked salmon, dry smoked
8 ounces cream cheese
1 tablespoon fresh lemon juice
2 tablespoons capers
2 tablespoons red onions, finely chopped
3 -4 heads Belgian endive

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



Smoked Salmon Stuffed Belgian Endive Boats image

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

6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, minced
2 tablespoons olive oil
salt and pepper, to taste
1 Belgian endive, 4 large leaves

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



Endive Stuffed with Goat Cheese and Smoked Salmon and Cheesy Chicken Bon-Bons image

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.

1 1/2 cups goat cheese, at room temperature (12 ounces)
1 cup cream cheese, at room temperature (8 ounces)
3 tablespoons heavy cream
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon sherry vinegar
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 cup smoked salmon, minced
2 tablespoons finely minced fresh dill
1 teaspoon finely minced Italian flat-leaf parsley
2 to 3 heads endive, chilled (about 24 leaves)
1 tablespoon lemon zest
1/4 cup sliced almonds, toasted
1 1/2 ounces salmon roe, for garnish, optional
10 bone-in chicken thighs
2 tablespoons olive oil
Kosher salt
1 tablespoon ground black pepper
1/4 cup sour cream
1/4 cup fresh Italian flat-leaf parsley leaves, finely minced (you can use dried parsley but use less)
Dash Worcestershire sauce
Pinch cayenne pepper
1 large package animal crackers
2 tablespoons finely minced fresh chives
1 teaspoon finely minced fresh dill
1 clove garlic, finely minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white vinegar

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



smoked salmon and endive image

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

1 (8 ounce) package cream cheese, softened
1/2 cup chopped fresh dill, plus some sprigs for garnish
2 scallions, chopped
1/4 cup fresh chives, chopped
1 teaspoon grated lemon, zest of
fresh ground pepper
4 heads Belgian endive
8 ounces good quality smoked salmon, cut into 1 inch pieces

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