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© Meredith Corporation. All rights reserved. Used with permission.
Rinse salmon; pat dry with paper towels. Sprinkle salmon with salt and pepper. In a 4-quart slow cooker combine leeks and water. Place salmon on top of leeks, cutting to fit if necessary.
Cover and cook on Low for 1 3/4 to 2 hours or until salmon flakes easily when tested with a fork. Remove salmon from the slow cooker; discard leeks and cooking liquid. Cool salmon slightly. Using a fork, coarsely flake salmon.
In a medium bowl, combine cream cheese spread and 3 tablespoons chives. Stir in salmon. Cover and chill for 2 to 8 hours.
To serve, mound salmon mixture onto endive leaves. Sprinkle with the remaining 1 tablespoon chives. If desired, serve with lemon wedges.