Belgian Endive stuffed with Hot Smoked Salmon

smokedsalmonbelgianendive
Preparation Time: 15 minutes
Servings About 12 pieces

Ingredients

  1. 250 gram tub spreadable cream cheese
  2. 2 tsp. chopped fresh dill, plus small sprigs for garnish
  3. 2 tsp. grated lemon zest
  4. 1 tsp. horseradish
  5. 1 large Belgian endive, core removed and separate into leaves
  6. 150 grams hot smoked salmon, skin removed, and cut into thin slices
  7. 1/4 cup finely chopped red onion

Method

Combine the first 4 ingredients in a bowl. Divide and pipe the mixture into the Belgian endive leaves. Top each with two slices of the smoked salmon; sprinkle with the red onion and garnish each with a dill sprig. Arrange on a platter and serve.

Serving Suggestions

A cool glass of BC sparkling wine would go great with these little bites. Its bubbles will nicely cut through and accent the oiliness of the fish, and richness of the cream cheese.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more