Salmon Salad-Stuffed Endive Leaves
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 14 pieces.
Salmon creates an elegant appetizer in this vibrant recipe from Melissa Carafa of Broomall, Pennsylvania. It’s simple to prepare and can even be made ahead of time.
Ingredients
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1 salmon fillet (6 ounces), cooked and flaked
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1/4 cup tartar sauce
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2 teaspoons capers
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1 teaspoon snipped fresh dill
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1/4 teaspoon lemon-pepper seasoning
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1 head Belgian endive (about 5 ounces), separated into leaves
Directions
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1.
In a small bowl, combine salmon, tartar sauce, capers, dill and lemon pepper. Spoon about 2 tsp. salmon salad onto each endive leaf. If desired, garnish with additional dill. Refrigerate until serving.
Nutrition Facts
1 piece: 42 calories, 3g fat (1g saturated fat), 9mg cholesterol, 60mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 3g protein.
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