ENDIVE SPEARS WITH SMOKED SALMON

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ENDIVE SPEARS WITH SMOKED SALMON image

Categories     Fish

Yield ~24

Number Of Ingredients 9

•6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature
•2 1/2 tablespoons drained capers
•2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish)
•3 1/2 teaspoons fresh lemon juice
•2 1/2 teaspoons finely grated lemon peel
•2 1/2 teaspoons prepared white horseradish
•24 Belgian endive spears
•Minced red onion
•4 ounces sliced smoked salmon

Steps:

  • •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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