Endive spears with Bocconcini & salmon
Our dietitians' favouriteThis is the Endive spears with Bocconcini & salmon recipe.
- Prep: 20 min
Yields 24 canapés
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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
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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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Nutritional information
Per serving| Energy: | 80 Calories |
| Protein: | 5 g |
| Carbohydrate: | 2 g |
| Fat: | 6 g |
| Fibre: | 0.4 g |
| Sodium: | 34 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 50 mg |
| Vitamin D: | 25 % |
| Vitamin B12: | 19 % |
| Vitamin E: | 13 % |
| Folate: | 10 % |
