Title: Spring-Fresh Hors D'ovres
Categories: Appetizer Fish Smoke Salmon
Yield: 1 Servings
| | | Endive leaves, separated |
| | | Cream cheese |
| | | For flavoring roquefort |
| | | Fresh herbs |
| | | Garlic powder |
| | | Fresh chives |
| | | Smoked salmon |
| | | Red bell pepper |
Chop some fresh herbs and set aside. Process together cream cheese and
second cheese of your choice. Now cream together in a bowl the cheese
mixture, herbs, and a bit of garlic powder to taste. (You may also add
some salt, white ground black pepper, or even cayenne pepper if you like.)
Put into a pastry bag and fit with an attractive piping attachment (I use
the "scallop edge" attachment). Pipe the cheese in a line along the length
of the endive "boat". Do this until all endive leaves or cheese mixture is
used. Now top off each by placing on top of the piped cheese length: 1
strand of chive (cut shorter as necessary), a bit of minced red bell
pepper, and a small strip of smoked salmon. Place all "boats" on a lined
cookie sheet, cover with plastic wrap, and refrigerate until ready to
serve. Very attractive & quite artistic.