Ingredients
4
ounces smoked salmon, flaked
1/4
cup cream cheese
1
tablespoon horseradish sauce
2
small heads endive
1
teaspoon capers for garnish
Preparation
In small bowl, mash together salmon, cream cheese and horseradish sauce with the back of a fork.
Separate the endive heads into leaves.
Spoon the salmon pate into the ends of the endive leaves and arrange on a platter. Garnish with the capers.
