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
1 tsp. minced onion
1 tsp. chopped fresh herbs (such as rosemary, parsley, dill)
1/2 tsp. Tabasco Sauce
Salt and freshly ground pepper to taste
30 large endive leaves or cucumber slices
1/3 cup diced red, yellow and green bell pepper
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.

Nutritional Information:
20 calories, 1 g protein, 1.5 g total fat (1 g sat.), 0 g carbohydrate, 0 g fiber, 0 g sugar, 5 mg cholesterol, 85 mg sodium, 0.5 point