Smoked Salmon and Egg Endive Spears

Smoked Salmon and Egg Endive Spears

prep time

minutes
cook time

minute
servings
24

Ingredients










Cooking Instructions

1

In a medium bowl, combine eggs, onion, 2 tablespoons sour cream, butter, salt and cayenne pepper; mix well. Spoon about 1 tablespoon mixture into hollow of each endive leaf. Drop a scant teaspoon sour cream over egg mixture. Cut salmon into 4x1/2 inch strips. Roll up each strip. Push rolls into sour cream (rolled salmon will resemble a small flower). If desired, tuck a sprig of dill into salmon. Arrange spears on serving platter; cover loosely with plastic wrap. Refrigerate up to 4 hours before serving.


Ingredients










Cooking Instructions

1

In a medium bowl, combine eggs, onion, 2 tablespoons sour cream, butter, salt and cayenne pepper; mix well. Spoon about 1 tablespoon mixture into hollow of each endive leaf. Drop a scant teaspoon sour cream over egg mixture. Cut salmon into 4x1/2 inch strips. Roll up each strip. Push rolls into sour cream (rolled salmon will resemble a small flower). If desired, tuck a sprig of dill into salmon. Arrange spears on serving platter; cover loosely with plastic wrap. Refrigerate up to 4 hours before serving.


This recipe currently has no reviews. Be the first!
Tagged in: Appetizer

More Recipes Like This


previous
next