Wednesday, January 4, 2012

N is for: Neufchâtel and Smoked Salmon Endive Boats

N is for: New Year's Resolutions.

Yup. I'll be one of the cliche New Year's Resolution people clogging up the gym this January. Lately, my gym routine consists of Monday yoga, and nothing else the rest of the week. Not exactly good use of that monthly membership. And while I've loved all of the food I've made for the blog and for the holidays, some of the desserts, alcohol, and butter have definitely caught up with me.

Fortunately, I have a couple of warm-weather trips coming up in March that will help motivate me. My annual Spring Training trip in Phoenix with my San Diego girlfriends and a bachelorette party in Miami for my friend Kim. (Nothing like being forced into good shape by fear of what you'll look like in a bathing suit).

But I digress. Eating healthy doesn't mean you have to sacrifice taste. Exhibit A: These Neufchâtel and Smoked Salmon Endive Boats. Each spear will only cost you 32 calories, 1 gram of carbs, and 2 grams of fat.

Why Neufchâtel? Because it's naturally lower in fat than regular cream cheese. Boom.

Why salmon? It's low in fat and loaded with omega-3 fatty acids. Double boom.

Why endives? Because they are a carb-free alternative to crackers that have a great crunch and adorable little "boat" characteristics. Boom, boom, boom.

Oh, and did I mention this recipe is super easy? Just mix together the Neufchâtel, lemon juice, horseradish, capers, dill, and salt & pepper. 

If you want to get all fancy, you can use a piping bag & star tip to fill your boats.

Sprinkle with red onion, garnish with dill and lay a piece of salmon over the top. Boom.

Neufchâtel and Smoked Salmon Endive Boats

by Jaymee Sire

  • 6 ounces smoked salmon, cut into one-inch pieces
  • 8 ounces Neufchâtel (or you can use low fat cream cheese)
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 2 teaspoons prepared horseradish
  • 2 tablespoons drained, rinsed capers (rule of capers: the smaller, the better)
  • 2 tablespoons chopped fresh dill, plus sprigs for garnish
  • salt and pepper (to taste)
  • 2 tablespoons minced red onion (for garnish)
  • 30 Belgian endive spears, mix of purple and white (about 3-4 heads)
  1. Mix cream cheese, capers, chopped dill, lemon juice, lemon peel, and horseradish in small bowl. Season with salt and pepper. Transfer to pastry bag fitted with "star" tip and pipe into endives. (Or you could just spoon mixture into endives).
  2. Sprinkle with onion, lay a piece of salmon over the top and garnish with dill. Serve! (Can be made 2-3 hours ahead of time)
Powered by Recipage
Calories: 32
Carbs: 1 gram
Fat: 2 grams
Protein: 2 grams
(serving size: 1 spear)


  1. I might have to have a party just to have an excuse to make these! Loving your blog Jaymee!
    Cristi Cooper

  2. Looks delicious. Would love for you to share your pictures with us over at

  3. Hi Jaymee,

    This is a wonderful idea for creating a delicious and healthy bite. Personally, I could make a few (okay, a dozen?) of these my dinner! Why not? And also, those lovely endive leaves are loaded with nutritious vitamins, minerals and fiber. Munch on!

    By the way, I'd love to use this recipe and post as a guest post on our blog if you're interested. I always love to support and promote talented home cooks who are finding tasty ways to use endive. Let me know!

    on behalf of Discover Endive

  4. Thanks @Cristi! @Casey, I would love that! Thanks for asking. Just provide a link to my blog at some point in the post. Thanks for the twitter love too!

  5. I would consider it a main dish for a breakfast or lunch, sometimes for dinner instead of pizza night.
    I would have as a side with most meat dishes if they were a veggie one, or with veggies if it was a meaty one.
    Try this Salmon quiche recipe i hope you will gain knowledge about cooking.


I would LOVE to hear what you think. I read every comment and get a little giddy when I see someone has left one on the blog. Thanks for stopping by!

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