MyDish / Appetizers
Salmon and Dill Cream Cheese Endive Boats
Delicate endive leaves filled with a creamy mix of smoked salmon, fresh dill, and cream cheese, garnished with capers and a hint of lemon. Served chilled, this elegant appetizer offers a fresh, savory start to any meal.
- Cooking time
- 15 minutes
- Servings
- 6
- Calories
- 110 kcal
- Category
- Appetizers
Ingredients
- 120 grams smoked salmon
- 100 grams cream cheese
- 10 grams fresh dill
- 1 tsp lemon zest
- 5 ml lemon juice
- 12 pieces endive leaves
- 15 grams capers
- to taste black pepper
Cooking instructions
- Prepare the filling — In a bowl, combine cream cheese, finely chopped fresh dill, lemon zest, lemon juice, and black pepper. Mix until smooth and well blended.
- Chop smoked salmon — Finely chop the smoked salmon into small pieces and gently fold it into the cream cheese mixture.
- Prepare endive leaves — Carefully separate 12 large endive leaves, rinse and pat dry. These will serve as the boats for the filling.
- Fill endive leaves — Using a spoon, fill each endive leaf with a generous amount of the salmon and cream cheese mixture.
- Garnish — Top each filled endive boat with a few capers and a small sprig of dill for decoration.
- Chill and serve — Arrange the boats on a serving platter, chill in the refrigerator for 10 minutes if desired, then serve fresh and cold.