Smoked Salmon & Endive

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Smoked Salmon & Endive
2 stale white bread
2 tbsp. extra virgin olive oil
1½ tsp. Emeril's Original Essence
12 slices smoked salmon
3 cups romaine lettuce
4 tbsp. Emeril's Caesar Dressing
12 endive spears washed and dried
2 tbsp. Parmigiano-Reggiano freshly grated

Prep: 5 to 10 minutes Cook: 10 minutes Makes: 12 appetizer servings

1. Remove crusts and cut bread into 1/4-inch cubes. Heat a small sauté pan over medium heat. When pan is hot, add olive oil and place bread in pan.
2. Sauté for 3 to 4 minutes or until oil is absorbed and bread is golden. Season bread (now croutons) in the pan with Emeril's Original Essence, tossing well to coat evenly. Set croutons aside. Lay salmon on a clean cutting board.
3. Place lettuce in a medium bowl and toss with 3 tbsp. Emeril's Caesar Dressing. Divide lettuce evenly between salmon slices, placing lettuce in the center of each slice. Roll salmon around lettuce and place, seam side down, in an endive spear.
4. Drizzle remaining dressing over the top of the salmon. Place a few croutons on the top of each canapé, and sprinkle with some of the Parmigiano-Reggiano. Set on a platter and serve.
Nutritional Information:
110 calories, 7 g protein, 6 g total fat (1 g sat.), 7 g carbohydrate, 4 g fiber, 1 g sugar, 10 mg cholesterol, 720 mg sodium, 2 points


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