Salmon Salad-Stuffed Endive Leaves

Name: Salmon Salad-Stuffed Endive Leaves
Prep time: 15 min
Total time: 15 min
Yield: 14 pieces.
Ingredients: 1 salmon fillet (6 ounces), cooked and flaked; 1/4 cup tartar sauce; 2 teaspoons capers; 1 teaspoon snipped fresh dill; 1/4 teaspoon lemon-pepper seasoning; 1 head Belgian endive (about 5 ounces), separated into 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

1 salmon fillet (6 ounces), cooked and flaked
1/4 cup tartar sauce
2 teaspoons capers
1 teaspoon snipped fresh dill
1/4 teaspoon lemon-pepper seasoning
1 head Belgian endive (about 5 ounces), separated into leaves

Directions

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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