Salmon Mousse Endive Leaves Recipe

Salmon Mousse Endive Leaves Recipe
Salmon Mousse Endive Leaves Recipe photo by Taste of Home
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Salmon Mousse Endive Leaves Recipe

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I recently made this simple but elegant appetizer to rave reviews. This thick mousse has a lovely presentation well suited for special occasions.—Doreen Matthew, San Marcos, California
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 packages (3 ounces each) smoked salmon or lox
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 tablespoon dill weed
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon prepared horseradish
  • 24 endive leaves
  • Watercress and diced pimientos, optional

Directions

Place the first six ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired. Yield: 2 dozen.
Originally published as Salmon Mousse Endive Leaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p184

Nutritional Facts

1 each: 45 calories, 3g fat (2g saturated fat), 9mg cholesterol, 177mg sodium, 3g carbohydrate (0 sugars, 2g fiber), 3g protein.

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  • 2 packages (3 ounces each) smoked salmon or lox
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 tablespoon dill weed
  • 1 tablespoon lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon prepared horseradish
  • 24 endive leaves
  • Watercress and diced pimientos, optional
  1. Place the first six ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired. Yield: 2 dozen.
Originally published as Salmon Mousse Endive Leaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p184

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