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Salmon Risotto Topped Belgium Endive

This is an easy appetizer dish great for parties and family gatherings. Made with Live Ocean Salmon Risotto and fresh Belgium endive leaves.

Course Appetizer
Cuisine American, French, Multicultural
Prep Time 1 minute
Cook Time 2 minutes
Total Time 5 minutes
Servings 12


  • Box Live Ocean Salmon Risotto
  • 2 Heads Belgium Endive
  • Kosher Salt To Sprinkle
  • Scallions For Garnish


  1. Unbox one bowl of Live Ocean Salmon Risotto andfollow cooking instructions. Cook for 80 seconds in microwave.

  2. Chop approximately 1/2 inch away from the bottom of the Belgium endive heads as to separate the outer leaves. Collect mostly outer leaves, leave the very center and rinse the leaves in cold water.

  3.  Lightly dry the leaves and arrange on a plate for serving.

  4. Spoon cooked Salmon Risotto onto the inside cup of the leaves. Be sure not to over load each leaf.

  5. Delicately place a few thinly sliced Scallion rings onto the top of each Salmon Risotto topped leaf. This adds great flavor and a nice aesthetic.

  6. Gently sprinkle a small pinch of kosher salt over each and present for eating!