American · Snack
Salmon Cream Cheese Dill Cups
Flaked canned salmon folded with dill cream cheese and lemon into Belgian endive leaves, make fresh for a bright pescatarian protein snack.
$
18 minsPrep
0 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
238Calories
22gProtein
14gFat
6gCarbs
1gSugar
2gFiber
485mgSodium
58mgChol
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Instructions
1
Prep
Separate endive heads into 12 leaves, rinse gently, pat dry. Beat cream cheese with lemon juice, zest, horseradish, salt, and pepper until smooth. Fold in flaked salmon, dill, and chives until evenly combined.
2
Stuff
Spoon 1 heaped tablespoon salmon mixture into each endive leaf, mounding slightly at the base. Work at room temperature; mixture holds its shape for 15 minutes.
3
Plate
Portion 6 cups into each of 2 airtight containers in a single layer. Refrigerate up to 2 days. Serve chilled with baby carrots, celery sticks, or sliced bell pepper for crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g (9.2 oz / 1 can) canned wild salmon
- 2 heads Belgian endive
- 140g (4.9 oz) light cream cheese
- 45ml (1/4 cup) fresh dill
- 3 tbsp fresh chives
- 2 tbsp fresh lemon juice
- 1 lemon zest
- 1 tsp prepared horseradish
- 0.5 tsp fine salt
- 0.5 tsp black pepper