Smoked Salmon Boats

A classy, refreshing appetizer before any dinner

  1. 1 Package (8 ounces) cream cheese soften
  2. 1/4 pound sliced smoked salmon
  3. 1 tablespoon chopped fresh dill or 1 teaspoon dillweed
  4. (4) heads of Belgian Endive
  5. 1 jar ( 3 ounces) red lumpfish caviar
  6. Small dill sprigs, mache, and zigzag lemon for garnish

In a food processor with knife blade attached, process cream cheese and smoked salmon just until well blended.

Add dill: pulse just until mixed. Separate endive leaves. Select the large leaves and rinse them and pat dry with paper towels.

Spoon salmon mixture into a decorating bag with a medium star tip. Pipe onto wide end of each leaf. Cover and refrigerate if not serving right away. Just before serving top with caviar and garnish.

 

 

Each piece: About 20 calories, 2g protein, 1g carbohydrate, 1g total fat (0g sat. fat) 5mg cholesterol, and 80mg sodium

 

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