Smoked Salmon on Endive with Cocktail Sauce


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


  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.
  2. SPREAD 1 teaspoon cocktail sauce on each endive leaf. Divide salmon strips evenly among endives, layering over cockatil sauce.
  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.
Smoked Salmon on Endive with Cocktail Sauce

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