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Salmon Pate in Endive
ounces smoked salmon, flaked
cup cream cheese
tablespoon horseradish sauce
small heads endive
teaspoon capers for garnish
In small bowl, mash together salmon, cream cheese and horseradish sauce with the back of a fork.
Separate the endive heads into leaves.
Spoon the salmon pate into the ends of the endive leaves and arrange on a platter. Garnish with the capers.
No nutrition information available for this recipe.
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