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 2 ounces smoked salmon- 2 tablespoons cream cheese, softened
- 1/3 cup Mountain High Yoghurt Cheese*
- 1 tablespoon minced red onion
- 1 tablespoon minced fresh dill
- 1/8 teaspoon sugar
- 2 endives, bottoms cut off and leaves separated
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In a food processor, combine salmon, cream cheese, and yoghurt cheese. Pulse a few times to mix. Add onion, dill, and sugar. Process until well mixed.
Place about one tablespoon of salmon mixture on a trimmed endive leaf. Two endive heads will provide about 12 nice leaves for serving. Cover and chill before serving.
Makes about 1 cup.
*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 20 |
| Total Fat - 1g |
| Cholesterol - 5mg |
| Potassium - 39mg |
| Sodium - 50mg |
| Total Carbohydrates - 1g |
| Protein - 1g |
| Fiber - 0g |
| Calcium - 1.5% |
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Serving size: 1 Salmon on Endive.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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