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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
December 06, 2021
Smoked Salmon Mousse In Endive Leaves
Ingredients
- 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
Directions
- 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.
- 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
Tip:
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