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Smoked Salmon Endive Boats with Lemon-Dill Cream

1 serving · 2.9 g net carbs

2.9g Net carbs 15.8g Fat 12.3g Protein 208.8 kcal

2.9g Net carbs · 15.8g Fat · 12.3g Protein · 208.8 kcal

Smoked Salmon Endive Boats with Lemon-Dill Cream

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

1 serving  ·  prep 15 min  ·  difficulty easy

No-cook assembled endive boats combine smoked salmon, cream cheese, lemon juice and capers for a small hand-held snack. A whipped cream cheese blend with dill and chives is spooned into crisp endive leaves and topped with ribbons of smoked salmon and extra capers. A short rest in the refrigerator firms the filling so the boats hold their shape when picked up. Capers provide a briny contrast while lemon juice brightens the cream cheese without making it runny.

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Ingredients

  • endiveEndive, Raw
    40 g
  • smoked salmonSalmon, Fish, chinook, smoked
    50 g
  • cream cheeseCream cheese, Regular, plain
    40 g
  • lemon juiceLemon juice, Raw
    5 ml
  • dillDill weed
    2 g
  • chivesChives, Raw
    2 g
  • capersCapers, Canned
    5 g
  • black pepperSpices, Pepper, black
    1 g
  • saltSalt, Table
    1 g

Method

  1. Trim the endive and separate into inner leaves; pat dry and arrange on a small plate.
  2. Finely chop the dill and chives and roughly chop the capers; reserve some capers for garnish.
  3. In a small bowl, soften the cream cheese with a fork, then add the lemon juice, dill, chives, salt and black pepper. Stir until smooth and slightly aerated, about 30 seconds.
  4. Fold half of the chopped capers and half of the smoked salmon (cut into thin ribbons) into the cream cheese mixture until evenly distributed.
  5. Spoon some of the cream cheese mixture into each endive leaf, then top each boat with the remaining smoked salmon ribbons and the reserved capers.
  6. Cover and chill in the refrigerator for 15 minutes to allow the filling to firm slightly, then serve the boats cold as a single snack portion.
Trim the endive and separate into inner leaves; pat dry and arrange on a small plate.

Tips

Pro tip

  • For a looser, fresher filling use avocado instead of cream cheese; the texture will be creamier and less stable so assemble just before serving.
  • If the filling feels soft, chill it 10 to 20 minutes to firm before spooning into the endive leaves.

Frequently asked questions

Can I use avocado instead of cream cheese?
Yes. Avocado yields a creamier, silkier filling but is softer, so the boats will be less firm; use it when you plan to serve immediately rather than chilling to set.
What can I use instead of smoked salmon?
Smoked trout or smoked mackerel can replace smoked salmon. They bring a stronger, oilier flavor and change the mouthfeel, so reduce added salt accordingly.
Why is the filling too loose to hold in the endive leaves?
The filling will be loose if the cream cheese is too soft; firm it by chilling 10 to 20 minutes or add a small extra amount of cream cheese to tighten the texture.
What if the endive leaves are limp?
Use the crisp inner endive leaves and pat them dry; trimming any browned edges and assembling just before serving preserves their snap.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

2.9g Net carbs 9% 51% 40%
Net carbs Fat Protein
2.9 gNet carbs
12.3 gProtein
15.8 gFat
1.8 gFiber
208.8Calories

Electrolytes

Na999 mgSodium
K304 mgPotassium
Mg24 mgMagnesium

Minerals

Calcium
78 mg
Iron
1.11 mg
Magnesium
24 mg
Phosphorus
141 mg
Potassium
304 mg
Zinc
0.77 mg
Copper
0.194 mg
Selenium
—

Vitamins

Vitamin A
179 µg
Vitamin C
7.7 mg
Vitamin D
8.6 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.064 mg
Riboflavin (B2)
0.192 mg
Niacin (B3)
2.65 mg
Pantothenic acid (B5)
—
Vitamin B6
0.177 mg
Folate
69 µg
Vitamin B12
1.63 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

146.2 g per serving

5 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.