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Salmon and Egg Endive Spears recipe

Endive leaves are filled with creamy eggsalad and garnished with thinly sliced smoked salmon, rolledto resemble a small flower, and a sprig of fresh dill.

Recipe: Salmon and Egg EndiveSpears

4 hard-cooked eggs, peeled and finelychopped
1/4 cup finely chopped onion
1/2 cup plus 2 tablespoons sour cream – divided use
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
24 large endive leaves (from about 4 large heads endive lettuce)
4 to 6 ounces smoked salmon or lox, thinly sliced
Dill sprigs (optional)

  • In a medium bowl, combine eggs, onion,2 tablespoons sour cream, butter, salt and cayenne pepper; mixwell.
  • Spoon about 1 tablespoon mixture intohollow of each endive leaf.
  • Drop a scant teaspoon sour cream overegg mixture.
  • Cut salmon into 4×1/2 inch strips. Rollup each strip. Push rolls into sour cream (rolled salmon willresemble a small flower). If desired, tuck a sprig of dill intosalmon.
  • Arrange spears on serving platter; coverloosely with plastic wrap. Refrigerate up to 4 hours before serving.

    Makes 24 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

    CVS Dr OZ Recommends Endives

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