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Salmon Salad-Stuffed Endive Leaves

Salmon creates an elegant appetizer in this vibrant recipe from Melissa Carafa of Broomall, Pennsylvania. It’s simple to prepare and can even be made ahead of time.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    14 appetizers


  • 1 salmon fillet (6 ounces), cooked and flaked
  • 1/4 cup tartar sauce
  • 2 teaspoons capers
  • 1 teaspoon snipped fresh dill
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 head Belgian endive (about 5 ounces), separated into leaves
  • Additional snipped fresh dill, optional


  • In a small bowl, combine the salmon, tartar sauce, capers, dill and lemon-pepper. Spoon about 2 teaspoonfuls onto each endive leaf. Garnish with additional dill if desired. Refrigerate until serving.
Nutrition Facts
1 each: 42 calories, 3g fat (0 saturated fat), 9mg cholesterol, 60mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat.

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