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Poached salmon makes for a luxurious dip high in heart-healthy omega-3 fatty acids; endive petals are edible spoons.

Martha Stewart Living, July 2006

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Credit: Elizabeth Watt

Recipe Summary test

Servings:
6
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.

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  • Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.

  • Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. Stir in flaked salmon. Serve dip with endive leaves.

Cook's Notes

Dip can be refrigerated in an airtight container up to 1 day.

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