Save To Recipe Box
Type the code shown
4 hard cooked eggs, peeled and finely chopped1/4 cup finely chopped onion1/2 cup plus 2 tablespoons sour cream, divided2 tablespoons butter, melted1/4 teaspoon salt1/8 teaspoon cayenne pepper24 large endive leaves (from about 4 large heads endive lettuce)4 to 6 ounces smoked salmon or lox, thinly slicedDill sprigs (optional)
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.
Caramel Apple Baked Brie
Mini Blue Cheese Balls
Roasted Brussels Sprout and Bacon Cheddar Dip
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese