Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
380
Calories
40g
Protein
14g
Fat
23g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Endive | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 x Heads belgian endive
- 1/2 cup Yogurt
- 1/4 cup Minced celery
- 2 tbl Minced shallots
- 2 tbl Minced pimiento
- 2 tbl Minced fresh dill
- 1 tsp Grated lemon peel
- 1/2 lb Cooked salmon chilled and Flaked
- Few drops hot pepper sauce
- =
Directions
1
Wash the endive and pat dry. Trim root ends and separate leaves. Combine the yogurt, celery, shallots, pimiento, dill, and lemon peel. Gently stir in the salmon. Season to taste with hot pepper sauce. Mound mixture in a shallow bowl and tuck the endive leaves around the edges.
2
MAKES ABOUT 2 CUPS
Recipe sourced from
fandom