Endive with Smoked Salmon Tapas

Endive with Smoked Salmon Finger 2Stun your guests with this light, no-cook, elegant appetizer. Although these small leaves filled with smoked salmon look fancy, they are easy to prepare and would be a perfect appetizer when feeding a crowd. We prepared them for Debbie and Phil’s “Comida de Espana” Gr8 dinner and realized this recipe was one we would continue to serve.

Endive with Smoked Salmon Serving 2Endive with Smoked Salmon Tapas

Makes 40 – 50 appetizers


  • 4 heads endive
  • 1/4 cup butter, at room temperature
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 small-ish garlic cloves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper, white pepper is best if you have it
  • 4 ounces smoked salmon
  • 4 Tablespoons chopped chives


  1. Cut the stem off the endives, wash the leaves, and set on a towel to dry.
  2. Cream the butter in a small bowl using an electric mixer.
  3. In a slow stream add the olive oil to the butter and continue to beat on high until the olive oil is incorporated and emulsified.
  4. Add the lemon juice and beat until well incorporated.
  5. Peel the garlic cloves and with a garlic press squeeze them into the butter mixture. Mix well.
  6. Add the salt and pepper.
  7. Taste and adjust the seasonings as needed.
  8. Put this into a plastic  sandwich bag, seal and refrigerate while preparing the salmon.
  9. Cut the smoked salmon into 1/4″ pieces.
  10. Lay the dry endive leaves on your serving platter and fill the bottom of each with smoked salmon pieces.
  11. Remove the butter mixture from the refrigerator, snip off a tiny piece of the corner of the plastic bag and drizzle the mixture over the salmon in each leaf.
  12. Then top each one with the chopped chives.

Gr8 Do-Ahead Tip:

These can be assembled a couple hours ahead of time, covered with plastic wrap and refrigerated.



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