These smoked salmon and goat cheese bites combine bitter radicchio leaves, smoked salmon, and faintly sweet herbed goat cheese. The purple radicchio leaves and pink smoked salmon make beautiful appetizer cups. Each creamy bite is packed full of herby and smoked flavors.
You will need to find radicchio at your grocery store for this recipe. Radicchio has bitter, but tender purple leaves. You can find it all year long, but it’s peak season is winter through spring. If your produce department does not have it then you can try substituting with endive leaves. In a pinch, you could also try using Bibb lettuce. (Sometimes this is called Boston or Butter lettuce.)
If you plan on serving these bites at a party then make the herbed goat cheese earlier and store in the fridge until you are ready to serve. You can put it together up to one days before using it.
If you’re looking for more appetizers then try our Spicy Sausage Cheese Dip or the Low Carb Taco Tartlets.
Yields 16 servings of Smoked Salmon & Goat Cheese Bites
The Preparation
- 8 ounces goat cheese, softened
- 1 tablespoon fresh oregano
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh basil
- 2 cloves garlic
- Salt and pepper to taste
- 3.9 ounces radicchio
- 4 ounces smoked salmon
The Execution
1. Finely mince the oregano, rosemary, and fresh basil. Finely grate the garlic. Add the goat cheese, herbs, garlic, salt, and pepper to a mixing bowl.
2. Combine well then set aside.
3. Cut the stem off the bottom of the radicchio. Carefully peel apart the leaves until you have 16 leaves for serving. I like to use more of the inner leaves for their size and shape. You can save any leftover radicchio for other salads or recipes. Wash the leaves then dry them.
4. On each radicchio leave lay a piece of smoked salmon then a ½ ounce of the herbed goat cheese.
5. Sprinkle some black pepper across the top then serve.
This makes a total of 16 servings of Smoked Salmon & Goat Cheese Bites. Each serving comes out to be 46.19 Calories, 3.33g Fats, 0.94g Net Carbs, and 3.43g Protein.
| Smoked Salmon and Goat Cheese Bites | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 8 ounces (228 g) goat cheese | 560 | 48 | 8 | 0 | 8 | 32.01 |
| 2 g fresh oregano | 9 | 0 | 2 | 1 | 1 | 0 |
| 1.7 g fresh rosemary | 2 | 0.1 | 0.35 | 0.2 | 0.15 | 0.06 |
| 2.65 g fresh basil | 1 | 0.02 | 0.07 | 0 | 0.07 | 0.08 |
| 2 cloves garlic | 9 | 0.03 | 1.98 | 0.1 | 1.88 | 0.38 |
| 110 g radicchio | 25 | 0.28 | 4.93 | 1 | 3.93 | 1.57 |
| 4 ounces smoked salmon | 133 | 4.9 | 0 | 0 | 0 | 20.73 |
| Totals | 739 | 53.33 | 17.33 | 2.3 | 15.03 | 54.83 |
| Per Serving(/16) | 46.19 | 3.33 | 1.08 | 0.14 | 0.94 | 3.43 |
This makes a total of 16 servings of Smoked Salmon & Goat Cheese Bites. Each serving comes out to be 46.19 Calories, 3.33g Fats, 0.94g Net Carbs, and 3.43g Protein.
The Preparation
- 8 ounces (228 g) goat cheese, softened
- 1 tablespoon (2 g) fresh oregano
- 1 tablespoon (1.7 g) fresh rosemary
- 1 tablespoon (2.65 g) fresh basil
- 2 cloves (6 g) garlic
- Salt and pepper to taste
- 3.9 ounces (110 g) radicchio
- 4 ounces (113.4 g) smoked salmon
The Execution
- Finely mince the oregano, rosemary, and fresh basil. Finely grate the garlic. Add the goat cheese, herbs, garlic, salt, and pepper to a mixing bowl.
- Combine well then set aside.
- Cut the stem off the bottom of the radicchio. Carefully peel apart the leaves until you have 16 leaves for serving. I like to use more of the inner leaves for their size and shape. You can save any leftover radicchio for other salads or recipes. Wash the leaves then dry them.
- On each radicchio leave lay a piece of smoked salmon then a ½ ounce of the herbed goat cheese.
- Sprinkle some black pepper across the top then serve.
