Smoked Salmon on Endive with Cocktail Sauce

Prep Time 45 min
Cook Time 5 min
Servings 24
Difficulty Easy

Ingredients

  • 2 tsps. extra virgin olive oil
  • 1/4 cup plain panko bread crumbs
  • 1 tsp. dried dill weed
  • 1/2 tsp. fresh grated lemon peel
  • 1/8 tsp. salt
  • 1/2 cup Crosse & Blackwell® Seafood Cocktail Sauce
  • 24 (3-inch) Belgian endive leaves
  • 1 (4 oz.) pkg. smoked salmon
  • 1 (8 oz.) container chive and onion cream cheese

Directions

  • Step 1

    HEAT oil in small skillet over medium-high heat. Add bread crumbs. Cook 1 to 2 minutes, stirring constantly, until golden brown. Remove from heat. Stir in dill, lemon peel and salt.

  • Step 2

    SPREAD 1 teaspoon cocktail sauce on each endive leaf. Divide salmon strips evenly among endives, layering over cockatil sauce.

  • Step 3

    FILL 1-quart heavy-duty resealable plastic bag with cream cheese. Cut a 1/4-inch corner off bottom of bag. Pipe evenly over salmon. Sprinkle each with 1/2 teaspoon bread crumb mixture. Chill until ready to serve.

Serving size
(1/24 of recipe)

  • Calories 60
  • Calories from Fat35g
  • Total Fat 4g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 100mg
  • Potassium 0mg
  • Total Carbohydrates 4g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet