Chilled crème fraiche shrimp salad on endive spears

By Chuck Hughes
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A creamy shrimp and dill mixture perched on a crisp, fresh endive spears (which double as edible spoons). This salad is layered with flavor, refreshing, and super easy to make!



  • 1 Cup crème fraiche
  • 1/2 teaspoon Chucks red pepper spread
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh dill, finely chopped
  • 3/4 cup diced seedless cucumber
  • 1/4 cup finely diced chives
  • 1 pound cooked Nordic shrimp, tails off
  • 1 Endive, into spears


  • 2 tablespoons panko bread crumbs
  • 2 tablespoons parmesan cheese
  • 1 tablespoon melted butter
  • ½ teaspoon paprika
  • 1/8 teaspoon salt


  1. Mix bread crumb garnish ingredients in a bowl, and then spread on a prepared baking sheet with parchment and bake in the oven until golden. Once cooled, place in a bowl for garnishing.
  2. In a large bowl, combine together the crème fraiche, red pepper spread, sugar, salt, pepper, and dill until combined and smooth. Taste and adjust seasoning, if necessary.
  3. Add in the cucumber, chives, and shrimp. Stir gently to coat.
  4. Separate the endive into spears.
  5. Fill each with the shrimp mixture. Garnish with a sprinkle of butter bread crumbs.
  6. Serve cold.

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