Smoked Salmon Mousse In Endive Leaves

Smoked salmon makes a fabulous mousse. Pipe onto individual endive leaves, cucumber rounds or crackers. 

Storage time: 8 hours in refrigerator

Yield: Makes 36

Smoked Salmon Mousse In Endive Leaves


  • 8 oz (250 g) cream cheese, softened
  • 8 oz (250 g) frozen smoked salmon, thawed and diced
  • 1/4 cup fresh lemon juice
  • 1/4 cup whipping cream
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1 tbsp grated lemon peel
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 36 Belgian endive leaves


  1. Using medium speed of an electric mixer, beat together all ingredients except endive leaves until blended. Salmon mixture may be refrigerated for up to 8 hours.
  2. Pipe or spoon about 1 tbsp salmon mixture into each endive leaf. Serve immediately.
Nutritional analysis per endive leaf:


41 calories, 3.2 g fat, 1.9 g protein, 0.8 g carbohydrate, 0.3 g fibre, 100 mg sodium 



Belgian endive grows as small oval-shaped heads of creamy coloured leaves that have a slight bitter taste. It is grown in the absence of light to keep the leaves from becoming green. Look for it in the produce section of grocery stores