Salmon Mousse in Endive Cups

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Salmon Mousse in Endive Cups
Salmon Mousse in Endive Cups
1 (7.5- oz.) can red salmon drained and flaked
3 oz. cream cheese softened
1½ tsp. onion minced
1½ tsp. fresh herbs (such as rosemary, parsley, dill) chopped
1/2 tsp. Tabasco Sauce
Salt and pepper to taste freshly ground
30 large endive leaves or cucumber slices
1/3 cup red, yellow and green bell pepper diced
30 tiny dill sprigs

Prep: 10 minutes Makes: 30 cups

1. Remove skin and bones from salmon. In a small bowl, stir together salmon and cream cheese until well blended. Add onion, herbs, Tabasco, salt and pepper; mix well.
2. Pipe or spoon about 1 tbsp. of salmon mixture into endive leaves or on cucumber slices. Garnish with diced peppers and dill sprigs.
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