Recipe information
Total Time
30 minutes
Yield
Makes 24 Servings
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)
Need to make a substitution?
Preparation
Step 1
Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper.
Step 2
Drop 1 teaspoon horseradish cream at pointed end of each endive spear. Sprinkle with onion. Cut salmon into 1-inch pieces; drape over cream. Garnish with dill sprigs and radishes, if desired. DO AHEAD Can be made 2 hours ahead. Cover; chill.
Nutrition Per Serving
One serving contains: Calories (kcal) 31.7 %Calories from Fat 75.4 Fat (g) 2.7 Saturated Fat (g) 1.4 Cholesterol (mg) 8.9 Carbohydrates (g) 0.7 Dietary Fiber (g) 0.2 Total Sugars (g) 0.4 Net Carbs (g) 0.5 Protein (g) 1.4 Sodium (mg) 89.0