Salmon 1/2 lb slab of salmon 1/4 cup hoisin sauce 1 tsp sesame seeds salt and pepper Preheat oven to 400. Season salmon fillet with salt and pepper and spread hoisin sauce on top. Bake salmon about 15 minutes or until it flakes easily with a […]
Some of you are probably thinking, whipped fish, really? Trust me though, serve this as an appetizer at your next dinner party and you’re sure to wow your guests with this fancy, albeit super easy dish!
- 8 oz cream cheese, softened
- 4 oz smoked salmon
- juice of half a lemon
- 1 tsp hot sauce
- sour cream
- salt and pepper
- caviar and scallions for garnish (optional)
Add cream cheese, salmon, hot sauce, sour cream, lemon juice, salt and pepper to food processor and pulse a few times. Scrape down the sides with a spatula and pulse a bit more until mixture is thick and creamy.
Spoon mixture into Ziploc baggie and seal. Snip off the bottom corner to create your own piping bag.
Slice cucumber into 1/2″ thick slices and hollow them out a bit to make a well for the filling. Pipe the filling into the cucumber slices and onto the endive leaves.
To serve, drizzle endive leaves with a dash of hot sauce and top cucumber slices with a dollop of caviar and sliced scallions.