Smoked Salmon in Endive Leaves

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Yield
2 dozen (serving size: 2 appetizers)
Chef Philip McGrath Chef Philip McGrath
January 1997
RECIPE BY Cooking Light

Ingredients

  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 1 teaspoon minced onion
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon pepper
  • 4 ounces smoked salmon, chopped
  • 24 Belgian endive leaves
  • Parsley sprigs (optional)

Nutritional Information

  • Calories 28
  • Caloriesfromfat 19%
  • Fat 0.6g
  • Satfat 0.2g
  • Monofat 0.2g
  • Polyfat 0.2g
  • Protein 2.8g
  • Carbohydrate 3.8g
  • Fiber 0.0g
  • Cholesterol 2mg
  • Iron 0.6mg
  • Sodium 144mg
  • Calcium 2mg

How to Make It

Combine first 7 ingredients in a bowl; stir well. Spoon 1 1/2 teaspoons salmon mixture onto each endive leaf. Garnish with parsley sprigs, if desired.

Castle at Tarrytown

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