Endive spears with Bocconcini & salmon

Our dietitians' favourite

This is the Endive spears with Bocconcini & salmon recipe.

  • Prep: 20 min
Yields 24 canapés
endive spears with bocconcini salmon

Ingredients

  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) canola oil
  • 1/3 cup (75 mL) fennel bulb grated
  • 3 tbsp (45 mL) fennel fronds chopped
  • 1 clove garlic chopped
  • 1 tsp (5 mL) lemon zest
  • 1 tbsp (15 mL) pickled banana peppers chopped
  • 1/2 cup (125 mL) Canadian Bocconcini Pearls
  • Salt
  • Freshly ground pepper
  • 3 oz (90 g) fresh skinless salmon fillet
  • 24 endive spears or small Boston lettuce leaves

Preparation

In a bowl, mix all the ingredients except salmon and endive spears. Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.

Using a knife, finely chop the salmon and add to the bowl. Mix well and divide mixture among endive spears. Serve chilled.

Tips

Cheese alternatives: Canadian Ricotta, Boursin®.

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Nutrition

Nutritional Information

per serving
Energy: 80 Calories
Protein: 5 g
Carbohydrate: 2 g
Fat: 6 g
Fibre: 0.4 g
Sodium: 34 mg
Calcium: 5 % / 50 mg

Top 5 Nutrients

 
(% DV*)
Vitamin D: 25 %
Vitamin B12: 19 %
Vitamin E: 13 %
Folate: 10 %