Smoked Salmon in Endive Cups

Smoked Salmon in Endive Cups might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, primal, and pescatarian recipe has 45 calories, 4g of protein, and 2g of fat per serving. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 15. 115 people were glad they tried this recipe. Head to the store and pick up cream cheese, sour cream, meyer lemon juice, and a few other things to make it today. It is brought to you by Rachael White. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is great. Users who liked this recipe also liked Endive with Smoked Salmon, smoked salmon and endive, and Smoked Salmon and Endive Tea Sandwiches.

Servings: 15

Preparation duration: 15 minutes

 

Ingredients:

1/8 cup cream cheese

2-3 heads endive leaves

2 tablespoons Meyer lemon juice (or 1 tablespoon regular lemon juice)

salt and pepper to taste

2 scallions, chopped

Additional scallions for garnish

8 oz smoked salmon

1/4 cup sour cream (or Greek yogurt)

Equipment:

paper towels

bowl

Cooking instruction summary:

Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.While the leaves dry, Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.Break up the salmon with a fork and fold it into the sour cream mixture. Season with salt and pepper to taste. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.Arrange the leaves on a platter and garnish with additional scallions.

 

Step by step:


1. Cut the ends off the endive and separate the leaves. Rinse them well and lay out on paper towels to dry.While the leaves dry,

2. Combine the sour cream, cream cheese, scallions and lemon juice in a medium bowl. Stir to combine.Break up the salmon with a fork and fold it into the sour cream mixture. Season with salt and pepper to taste. Using a small spoon, scoop about 2 teaspoons worth of the smoked salmon into the endive leaves.Arrange the leaves on a platter and garnish with additional scallions.


Nutrition Information:

Quickview
44k Calories
3g Protein
2g Total Fat
2g Carbs
41% Health Score
Limit These
Calories
44k
2%

Fat
2g
3%

  Saturated Fat
0.98g
6%

Carbohydrates
2g
1%

  Sugar
0.55g
1%

Cholesterol
7mg
3%

Sodium
335mg
15%

Get Enough Of These
Protein
3g
8%

Vitamin K
154µg
147%

Vitamin A
1438IU
29%

Folate
91µg
23%

Vitamin D
2µg
17%

Manganese
0.27mg
13%

Vitamin B12
0.51µg
8%

Fiber
2g
8%

Selenium
5µg
7%

Vitamin C
6mg
7%

Vitamin B5
0.7mg
7%

Potassium
245mg
7%

Phosphorus
50mg
5%

Copper
0.1mg
5%

Vitamin B3
1mg
5%

Calcium
44mg
4%

Vitamin B2
0.08mg
4%

Iron
0.76mg
4%

Vitamin B1
0.06mg
4%

Zinc
0.58mg
4%

Vitamin E
0.54mg
4%

Magnesium
13mg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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