Salmon Salad-Stuffed Endive Leaves Recipe
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Servings: 14 pieces.
1 salmon fillet (6 ounces), cooked and flaked 1/4 cup tartar sauce 2 teaspoons capers 1 teaspoon snipped fresh dill 1/4 teaspoon lemon-pepper seasoning 1 head Belgian endive (about 5 ounces), separated into leaves
