Tomato-Procuitto TartSalmon-Endive Boats

  • ½ lb. smoked salmon, slices, coarsely chopped
  • ½ cup crème fraiche or sour cream
  • 2 tsp finely grated yellow onion and juice (almost like a puree)
  • 2 Tbsp lemon juice (fresh)
  • Salt and freshly ground white pepper
  • 24 large endive leaves
  • Dill for garnish
  • 8 oz cream cheese

Darleen and Larry Odegard introduced this tasty appetizer to us, it was a hit.

In a food processor, combine the salmon, cream cheese, crème fraiche, grated onion and juice, lemon juice and ¼ tsp white pepper. Process to combine, scrape down sides. Taste, if the salmon is salty you may not need to add any salt. Spoon or pipe on to endive, garnish.