Belgian Endive and Smoked Salmon Rolls (Roulés d'Endives Belge et Saumon Fumé)
This recipe for Roulés d'Endives Belge et Saumon Fumé (Belgian Endive and Smoked Salmon Rolls) is a delightful Belgian dish that combines the bitterness of endives with the richness of smoked salmon, creating a perfect appetizer or light meal.
Ingredients
- 2 large Belgian endives
- 8 slices of smoked salmon
- 4 oz (115g) cream cheese
- 1 tablespoon chopped chives
- Salt and pepper to taste
Instructions
- Cut off the base of the endives and carefully separate the leaves.
- In a bowl, mix the cream cheese with chopped chives, salt, and pepper.
- Spread a thin layer of the cream cheese mixture onto each endive leaf.
- Place a slice of smoked salmon on top of the cream cheese mixture.
- Roll up the endive leaf with the smoked salmon inside.
- Repeat with the remaining endive leaves and smoked salmon slices.
- Refrigerate for at least 30 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 10g
- Carbohydrates
- 8g
- Fat
- 9g
Supplies
Knife Cutting board Bowl Refrigerator
Tools
Knife Bowl
Serving suggestions
Serve the Roulés d'Endives Belge et Saumon Fumé as an elegant appetizer for a dinner party or as a light lunch with a side salad.
Tips & tricks
For a variation, you can add a squeeze of lemon juice or a sprinkle of dill on top of the smoked salmon before rolling up the endive leaves.
Cost
$15