Looking for an easy holiday appetizer? A batch of Smoked Salmon Endive Boats can be made in about 15 minutes. Then watch them disappear from the plate in seconds! 76 calories and 1 Weight Watchers SP
When it comes to entertaining, I’m a sucker for hors d’oeuvres that require five ingredients or less, like these Smoked Salmon Endive Boats. My 3-Ingredient Brie & Cranberry Phyllo Turnovers, Pesto Yogurt Dip and Apple Goat Cheese Crostini also fall under this category.
Hallelujah for easy appetizers, which means less time in the kitchen, more time to visit with my guests and an opportunity to sip on a Cranberry Prosecco Cocktail. All great reasons to ditch the elaborate hors d’oeuvres and opt for “quick and easy” instead.
WHAT YOU NEED FOR THESE ENDIVE BOATS:
These are the main components need for this recipe (affiliate links included)…
- Smoked salmon: While there are different types of smoked salmon available, I use lox for this recipe. It’s widely available, easy to slice and always delicious!
- Endive: This veggie can be found in the produce section of most supermarkets. Peel off any shriveled leaves, then carefully separate the remaining leaves, using the large and medium-sized ones for these endive boats.
- Cream cheese: Any top of plain cream cheese will work. I opted for the “1/3-less fat” to lighten things up.
- Capers: Sold in most grocery stores, alongside the pickles and olives, and online. If a variety of sizes are available, opt for the smallest ones.
- Dill: Fresh dill is wonderful fragrant and easy to find. Strip the leaves from the stems and mince. Extra springs can be used as garnishes.
What is endive?
You may have seen the small heads of tightly layered leaves in your grocery stores and wondered what they taste like and how to use them. Endive is a member of the chicory family. The ends of the leaves are tender, turning crisper as you move towards the root. It has a mild bitterness that is not overwhelming, and be used as a base for appetizers, like these smoked salmon endive boats, or a vehicle for my family’s favorite teriyaki turkey mixture.
Tips for making these endive boats:
Start by softening the cream cheese in the microwave until it is stir-able. Don’t go above 50% power on your microwave to avoid curdling the cream cheese.
I mentioned above that you should buy small capers. However, if you only have larger ones on hand, just give them a chop with a sharp knife.
These smoked salmon appetizers can be made a few hours in advance. Place them on a plate or baking sheet, cover with plastic wrap and refrigerate to keep the smoked salmon and cream cheese fresh and the endive crispy. Take the appetizers out of the fridge about 15 minute before serving to bring to room temperature.
Other quick and easy hors d’oeuvres:
Smoked Salmon Endive Boats
- 3 ounces 1/3-less fat plain cream cheese
- 1 tablespoon drained capers
- 1 tablespoon minced fresh dill
- 3 to 4 heads endive (20 leaves)
- 6 ounces smoked salmon (lox) cut into 20 pieces
- Dill springs for garnish
- Place the cream cheese in a small microwave proof bowl. Microwave at 50% power, in 10 second intervals, until the cream cheese is soft enough to stir.
- Stir the cream cheese until smooth, then mix in the capers and minced dill.
- Spread 1 teaspoon of the cream cheese mixture in each endive leaf, then top with smoked salmon and dill sprigs. Serve.
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