Endive with Smoked Salmon

Endive with smoked salmon hors d'oeuvres


Prep Time20 minutes


Endive with smoked salmon makes a wonderful hors d'oeuvre. These appetizers are easy to prepare, make an elegant presentation, and pair nicely with a refreshing sauvignon blanc.


  • 1 bunch endive
  • 1/2 pt whipped cream cheese
  • 1/4 lb smoked salmon
  • 1 jar capers, drained
  • 2 ozs fresh dill, finely chopped


Separate the endive leaves. One head of endive will yield 10 to 12 leaves. The inner leaves are a little milder than the outer leaves.

Slice the smoked salmon into thin strips, 2 inches long and about 1/4 inch wide. Spread a single smear of whipped cream cheese along the inside of each endive leave. Place 2 or 3 strips of smoked salmon on each endive leave, on top of the cream cheese. Place 4 to 5 capers on top of the salmon. Sprinkle a few sprigs of fresh dill over each endive leave.

To serve, arrange the endive with smoked salmon on a serving dish in a circular pattern.

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