SALMON MOUSSE ENDIVE LEAVES
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place the first 6 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.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 177mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
ENDIVE-SALMON BOATS
Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Spread about 1 teaspoon cream cheese inside each endive leaf.
- Top each with salmon strip, capers, onion and dill weed.
Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS
The goat cheese base is a favorite go-to of mine for several different appetizers or party starters. It works well for sweet or savory dishes and you can do so many different variations; it works for almost any occasion. You can stuff it into endive or roll it into "truffles"... either way, it is an easy, delicious appetizer that will always impress your guests. For the kids, increase the amount of cream cheese. The Cheesy Chicken Bon-Bons are a great dish for kids as it includes some of their favorites: chicken, ranch dressing and an animal cracker coating. You can substitute canned chicken for fresh and prepared ranch dressing if you don't have time to make everything from scratch.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 1h30m
Yield 2 dozen endive bites and 10 to 12 bon-bons
Number Of Ingredients 30
Steps:
- For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
- For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
- Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
- To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
- For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
- While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
- Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR
Leftover salmon, grilled or otherwise, is great in this recipe.
Provided by Reggie Southerland
Categories appetizer
Time 20m
Yield 24 leaves, 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
- To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.
SALMON WITH ENDIVE, DILL, AND CREAM
Categories Milk/Cream Broil Quick & Easy Salmon White Wine Endive Dill Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.
SMOKED SALMON STUFFED BELGIAN ENDIVE BOATS
The appetizer for a menu from ArcaMax Chef's newsletter. Low fat or light mayonnaise can also be used.
Provided by lauralie41
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl combine the first 8 ingredients, mix well.
- Carefully fill each of the four endive leaves with the salmon mixture. Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 305.7, Fat 22.4, SaturatedFat 5, Cholesterol 29, Sodium 783.6, Carbohydrate 12.6, Fiber 4.2, Sugar 2.5, Protein 15.1
STUFFED ENDIVE LEAVES
This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 20-30 serving(s)
Number Of Ingredients 15
Steps:
- COMBINE the following ingredients in the food processor:.
- artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
- Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
- Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Nutrition Facts : Calories 56.3, Fat 3, SaturatedFat 0.4, Sodium 203, Carbohydrate 6.5, Fiber 3.9, Sugar 1.3, Protein 2.2
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