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
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
SMOKED SALMON BENEDICT
Provided by Ree Drummond : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
- For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
- For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
- For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
- To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.
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
SMOKED SALMON AND ENDIVE TEA SANDWICHES
Bitter endive pairs nicely with smoked salmon and cream cheese for these traditional-with-a-twist tea sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread.
- Place salmon on 2 slices; top with endive. Cover with remaining slices and press down.
- Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters.
BROCCOLI-ENDIVE BOATS
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
Provided by mersaydees
Categories Vegetable
Time 2h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
Nutrition Facts : Calories 4.5, Fat 0.2, Sodium 16.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.2
SALMON BOATS
A light and tasty salad for lunch. Salmon other than red sockeye can be used, but the flavour won't be as good.
Provided by _Pixie_
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine all the ingredients except the cucumbers.
- Peel the cucumbers (lengthwise strips on skin can be left or decoration if desired).
- Run a fork lengthwise down the cucumber to make a pattern.
- Half the cucumbers lengthwise and scoop out the seeds with a teaspoon.
- Fill cucumber halves with salmon mixture.
Nutrition Facts : Calories 145.9, Fat 7, SaturatedFat 1.2, Cholesterol 81.5, Sodium 419.2, Carbohydrate 7.7, Fiber 1.1, Sugar 4.2, Protein 13.8
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