SMOKED SALMON APPETIZER

If you want to serve an elegant appetizer for your next dinner party, but would rather pick something simple to prepare, this recipe is just what you are looking for. All you need is a couple of endives, some smoked salmon (get the best quality you can afford),  and a little Boursin cheese thinned with creme fraiche.

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ENDIVE WITH SMOKED SALMON AND CREAM CHEESE
(inspired by Gluten Free Blondie)

1 or 2 endives (see comments)
Boursin cheese, room temperature
creme fraiche to taste (you can also use sour cream or yogurt)
smoked salmon, very thinly sliced
ground black pepper
fresh dill leaves, minced
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Cut about 1/2 inch off the bottom of an endive spear. Start pulling off individual leaves. As you uncover leaves that are still attached at the base, cut another 1/2 inch off the bottom. Continue separating the endive leaves until you get to leaves that are too small.  One endive will give you about 12 leaves large enough to serve in this type of appetizer.

In a small bowl, mix the Boursin cheese with enough creme fraiche to give it a nice spreading consistency. Arrange the endive on a platter. Spread each leaf with about 1 teaspoon of the Boursin mixture. Top with a sliver of smoked salmon. Sprinkle all of the salmon and cheese topped endive with freshly ground, coarse black pepper, and a little dill.

Refrigerate until serving.
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ENJOY!

to print the recipe, click here

Comments:  We loved this appetizer, it is luscious enough with the creamy cheese, but the use of endive instead of a cracker gives it a much lighter feel. Next time I will go one step further and add a couple of capers to each of the servings.  Two endives were butchered to get  enough leaves for the platter you see in the photo.   You might do a lot better than me, but just in case, save yourself some trouble and bring an extra endive home.  I made it 2 hours before serving and the leaves retained their texture reasonably well.  I would not make it more than 3 hours before serving.

I hope that next time you have a dinner party on the horizon, you’ll consider this recipe.
So simple to put together, but it will impress your guests for sure.

 

ONE YEAR AGO: Clementine Cake

TWO YEARS AGO: Springtime Spinach Risotto

THREE YEARS AGO: The end of green bean cruelty

FOUR YEARS AGO: Torta di Limone e Mandorle

 

 

 

 

34 thoughts on “SMOKED SALMON APPETIZER

  1. Sally… you must have read my mind ;-) — there’s just something about spring and smoked salmon and I’ve been craving it lately. Your appetizers are perfect. Simple, appealing and delicious. Ground black pepper…mmm… sometimes it’s the small pleasures that light you up ♡.

    • I’ve been making quite a few VERY simple recipes lately – not only we’ve been overly busy, but there’s something about keeping few flavors together that make each one shine. Love that! Must be the spring…. knocking at our doors, not a moment too soon…

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