Salmon Mousse Endive Leaves Recipes

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ENDIVE-SALMON BOATS

Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 6



Endive-Salmon Boats image

Steps:

  • Spread about 1 teaspoon cream cheese inside each endive leaf.
  • Top each with salmon strip, capers, onion and dill weed.

Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g

1/2 cup whipped cream cheese spread (from 8-oz container)
16 Belgian endive leaves (about 2 heads)
2 oz salmon lox, cut into 2x1/2-inch strips
4 teaspoons capers, drained
4 teaspoons finely chopped red onion
16 tiny sprigs fresh dill weed

SALMON MOUSSE

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 7



Salmon Mousse image

Steps:

  • For the salmon:
  • Preheat the oven to 400 degrees F.
  • Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
  • For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.

1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper

SMOKED SALMON MOUSSE

Provided by Food Network

Categories     appetizer

Time 30m

Yield 20 to 25 servings

Number Of Ingredients 7



Smoked Salmon Mousse image

Steps:

  • Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
  • In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

3 sticks unsalted butter
1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
1/2 cup heavy cream
Juice of 1/2 lemon
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped

SMOKED SALMON STUFFED BELGIAN ENDIVE BOATS

The appetizer for a menu from ArcaMax Chef's newsletter. Low fat or light mayonnaise can also be used.

Provided by lauralie41

Categories     Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Smoked Salmon Stuffed Belgian Endive Boats image

Steps:

  • In a medium bowl combine the first 8 ingredients, mix well.
  • Carefully fill each of the four endive leaves with the salmon mixture. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 305.7, Fat 22.4, SaturatedFat 5, Cholesterol 29, Sodium 783.6, Carbohydrate 12.6, Fiber 4.2, Sugar 2.5, Protein 15.1

6 ounces smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1/4 cup green onion, chopped
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, minced
2 tablespoons olive oil
salt and pepper, to taste
1 Belgian endive, 4 large leaves

SALMON MOUSSE

A modest portion of smoked salmon yields a luxurious spread when blended with sour cream and a touch of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Number Of Ingredients 7



Salmon Mousse image

Steps:

  • Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
  • In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
  • Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

Nutrition Facts : Calories 123 g, Fat 8 g, Protein 10 g

1 teaspoon unflavored gelatin, (from a 1/4-ounce envelope)
4 ounces smoked salmon, coarsely chopped
1 1/4 cups sour cream
1 to 2 tablespoons fresh lemon juice
Coarse salt
Fresh dill, for garnish (optional)
Crackers or baguette slices, for serving

SMOKED SALMON AND ENDIVE

Make and share this smoked salmon and endive recipe from Food.com.

Provided by chia2160

Categories     Kosher

Time 10m

Yield 30 appetizers

Number Of Ingredients 8



smoked salmon and endive image

Steps:

  • mix cream cheese with next 5 ingredients.
  • separate endive into leaves.
  • spread cheese mixture on the base end of the endive, top with pieces of salmon.
  • arrange on a platter, garnish with dill sprigs.

Nutrition Facts : Calories 47.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.2, Sodium 100.5, Carbohydrate 2.6, Fiber 2.2, Sugar 0.2, Protein 2.9

1 (8 ounce) package cream cheese, softened
1/2 cup chopped fresh dill, plus some sprigs for garnish
2 scallions, chopped
1/4 cup fresh chives, chopped
1 teaspoon grated lemon, zest of
fresh ground pepper
4 heads Belgian endive
8 ounces good quality smoked salmon, cut into 1 inch pieces

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