Salads > Salads as Appetizers > Other Salad Appetizers > Endive Spears with Savory Fillings

Endive Spears with Smoked Salmon and Dill Cream Cheese

A sophisticated and refreshing appetizer featuring crisp endive leaves filled with a creamy smoked salmon and dill mixture. Perfect for parties or a light starter.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4-6
Ingredients
  • 2 heads Endive
  • 4 oz Cream Cheese
  • 4 oz Smoked Salmon
  • 2 tablespoons Fresh Dill
  • 1 teaspoon Lemon Juice
  • To taste null Black Pepper

Prepare the Endive

Carefully separate the endive leaves from the heads. Wash and thoroughly dry the leaves. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture. This prevents the filling from making the leaves soggy.

Make the Cream Cheese Filling

In a medium bowl, soften the cream cheese. Add the chopped smoked salmon, fresh dill, lemon juice, and black pepper. Mix well until all ingredients are evenly incorporated and the mixture is smooth and creamy.

Fill the Endive Spears

Spoon a generous amount of the smoked salmon cream cheese filling into each endive leaf. Arrange the filled endive spears on a serving platter.

Garnish and Serve

Garnish with extra fresh dill sprigs or a sprinkle of black pepper. Serve immediately or chill for later. Chilling for about 30 minutes allows the flavors to meld together even better.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Protein: 8g, Fat: 12g, Carbohydrates: 3g

Other Considerations for Nutrition

Nutritional values are estimates and can vary based on specific ingredients used. This recipe is relatively high in fat due to the cream cheese and smoked salmon.

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FAQ

  • Can I use a different type of fish?

    Yes, you can substitute smoked trout or even finely chopped cooked shrimp for the smoked salmon. Adjust seasonings accordingly.
  • Can I make this ahead of time?

    Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Fill the endive spears just before serving to prevent them from becoming soggy.
  • What if I don't like dill?

    You can substitute other herbs like chives, parsley, or even a small amount of tarragon. Be mindful of strong flavors and use them sparingly.