Smoked Salmon with Endive, Mini-Bagels, & Seasoned Cream Cheese Dip/Spread

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smoked salmon

Smoked Salmon with Endive & Romaine Inner Leaves, Mini Bagels & Thin French Bread Slices with Seasoned Cream Cheese Dip/Spread and Other Significant Additions

Makes 30 to 40 appetizers

 

I love smoked salmon and as far as I am concerned, it can be the thick or the very thin variety.  I don’t care; I just really like it and I’m sure I’m not the only one.  So, still thinking about picnicking on the beautiful lawn listening to the even more beautiful and melodious Sun Valley Summer Symphony, here’s something you can enjoy with your picnic gang.

 

Ingredients:

  1. 1 lb. whipped cream cheese (at room temp.)
  2. 1/2 C. sour cream
  3. 2 Tblsp. lemon juice
  4. 3 Tblsp. minced shallot
  5. 1/4 C. fresh dill finely minced and save some sprigs for garnishes
  6. 1 smoked salmon fillet (2 ½ to 3 Lb.)
  7. About 1 Lb. endive, washed and separated in spears; or small inner leaves from 6 heads romaine lettuce; or some of each.
  8. Medium sized sliced cucumbers which can be topped with the salmon, etc.
  9. 3 to 4 dozen small bagels (2-“size) partially split and/or combine the bagels with thinly sliced crusty French bread.
  10. 3 lemons thinly wedged mostly for décor but some like it squeezed on their salmon.
  11. Thinly sliced red onions for toppings.
  12. Capers (in the bottle and drained for easy picnic serving but you can put them in a small bowl if you would rather.)

Directions:

  1. Beat the cream cheese with the sour cream, lemon juice, shallot and dill till nicely blended; put it in a serving bowl.
  2. Set the salmon on a large platter or board. Surround the boarded salmon with the lemon wedges, dill leaf sprigs and sliced red onion; a bowl with the cream cheese dip; a larger bowl filled with endive and romaine inner leaves; a bowl with the medium thick sliced cucumbers and the drained bottle of capers which has a little fork in it for easy serving (hint: capers usually go on last).
  3. Place the split bagels and thinly sliced French bread in a pretty basket near the boarded salmon.
  4. Pre-fill/top some of the endive/romaine lettuce leaves and sliced cucumbers with some of the salmon topped with the cream cheese dip and other goodies; set these on a separate dish or if your board is large enough, on that—to show guests how really yummy this is and for quick, fun appetizer grabbing. Let the guests put on the capers because not everyone likes them.
  5. PS—Napkins, toothpicks and small plates are a nice addition for this spread.
  6. Frankly, I love a bit of champagne with this spread.

 For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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