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