Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Endive Spears with Smoked Salmon, Horseradish Cream, and Dill

See original recipe at: bonappetit.com
kept byPatrice_Sartor
recipe bybonappetit.com
Notes: 

Makes 24
PREP: 30 minutes
TOTAL: 30 minutes

print
Ingredients: 

Ingredients
6 ounces Philadelphia-brand cream cheese (3/4 of 1 eight-ounce package), room temperature
2 1/2 tablespoons drained capers
2 1/2 tablespoons chopped fresh dill plus sprigs (for garnish)
3 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons finely grated lemon peel
2 1/2 teaspoons prepared white horseradish
24 Belgian endive spears
Minced red onion
4 ounces sliced smoked salmon
2 tablespoons Sliced radishes (for garnish; optional)

See original recipe at bonappetit.com

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook