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Smoked Salmon Roses with Endive and Creme Fraiche on a round white plate

Smoked Salmon Roses with Endive and Creme Fraiche

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This elegant platter of smoked salmon roses is perfect for any upcoming holiday breakfast, brunch or cocktail party. Healthy, low carb and, most importantly, scrumptious!

These Smoked Salmon Rolls are a beautiful addition to a Smoked Salmon Platter!

 Smoked Salmon Roses with Endive and Creme Fraiche on a round white plate

Elegant Smoked Salmon Roses

You will nearly always find smoked salmon in my fridge. But I only do these fancy, schmancy smoked salmon roses when I have girlfriends over for breakfast or brunch. For a full fledged party, I go whole hog and serve these smoked salmon roses or smoked salmon rolls with endive and creme fraiche for a truly sophisticated presentation.

When I hosted a coffee recently, one of my friends decided this was something she could do (and you could, too!). She’s definitely capable of creating a smoked salmon platter for her guests. This is also a terrific low-carb appetizer for a cocktail party. It’s certainly one platter I’d gravitate towards when sipping on a chilled glass of wine.

Smoked salmon roses- arranged on a white serving plate with endive, creme fraiche, capers and red onion

Tips for Making Salmon Roses

Often I make smoked salmon platters for breakfasts and brunches, especially when I have company or overnight guests. Years ago, while having breakfast at the Woodstock Inn in Vermont, I was served smoked salmon with the cream cheese and accouterments displayed in endive leaves. I thought it was so elegant, and tucked away the idea for use at home.

  • To make the salmon roses, use thin slices of lox or the brined, cold smoked salmon that you’d buy for bagels.
  • I slice the salmon pieces lengthwise to get two roses from every slice. If the slice is super short, as the last slices tend to be, use two per rose. 
  • I roll each slice into a cylinder, from one of the short sides to the other, keeping the flat edge level to form the base of the “rose.”
  • Once all the roses are rolled, arrange them in the middle of a round serving plate.
  • Then place endive cups around the salmon rolls, fill with a dollop of creme fraiche and sprinkle with drained capers and minced red onion. Fresh dill is another beautiful addition to your platter.
  • To make your endive cups sit flat, you may need to cut a thin slice off the bottom so it’s level.
  • Feel free to use softened cream cheese instead of creme fraiche if it’s easier for you to locate, that’s what I did for years.
  • I often provide baguette slices or mini bagels for those who want a more substantial nibble with your smoked salmon platter.

Our Progressive Eats Cocktail Party

For this month’s Progressive Eats, an on-line progressive dinner party, I was to share an appetizer. I typically grab some puff pastry, wrap some brie or make some pesto palmiers. But for this pre-Halloween gathering, I thought some healthy fare was in order.

You’ll want to check out all the terrific cocktails, appetizers and dessert bites created especially for this bash. You’ll find plenty of inspiration for your next party.

Close view of Smoked Salmon Roses with Endive and Creme Fraiche on a smoked salmon plater

Smoked Salmon Roses with Endive and Creme Fraiche

Smoked Salmon Roses with Endive and Creme Fraiche

This elegant platter of smoked salmon roses is perfect for any upcoming holiday breakfast, brunch or cocktail party. Healthy, low carb and, most importantly, scrumptious!

Prep Time 15 minutes
Total Time 15 minutes
Yield 10 servings

Ingredients

  • 16 ounces thinly sliced smoked salmon, 2-3 small packages
  • 8 ounces creme fraiche
  • 3 heads endive
  • 1/4 small red onion, diced
  • 2 tablespoons capers

Instructions

  1. Cut strips of salmon lengthwise and roll into rosettes. Place in center of round serving platter. Surround salmon with leaves of endive…like petals of a sunflower. Using a one teaspoon cookie disher or measuring spoon, scoop out rounds of cream cheese and place on endive leaves. Sprinkle arrangement with diced onion and capers. Serve with bagels or sliced baguettes.

Nutrition Information:

Yield:

10

Serving Size:

2 endive cups

Amount Per Serving: Calories: 147 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 983mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 9g
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Smoked salmon roses photo and text collage for Pinterest

Here are this month’s splendid recipes:

Appetizers

Beverages

Desserts

Progressive Eats*Note: I used California Endive in this recipe, a quality brand that is always top notch.

 

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