Name: Endive Leaves Filled with Smoked Salmon
Yield: 4
Ingredients: 2 oz thinly sliced smoked salmon; 12 unblemished endive leaves, washed and patted dry; 3 tbsp olive oil; 1 tbsp freshly squeezed lemon juice; Salt and freshly ground pepper, preferably white

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Endive Leaves Filled with Smoked Salmon

Cuisine: American Course: Appetizers, Small Plates, Tapas Keys: Dairy Free

Servings: 4

Tara's Notes

Simple to make and very pretty.

Noted on 2/13/2012

Ingredients

Servings

2 oz thinly sliced smoked salmon
12 unblemished endive leaves, washed and patted dry
3 tbsp olive oil
1 tbsp freshly squeezed lemon juice
Salt and freshly ground pepper, preferably white

Method

Arrange a piece of salmon in each of the endive leaves and transfer them to a serving platter.
In a small bowl, whisk the oil, lemon juice, salt and pepper. Drizzle the dressing over the filled endive leaves. Serve immediately or keep chilled for a short while until ready to serve.

Cook's Notes

Yield

4 servings (makes 12)

Variations

Two or three capers per leaf make a nice garnish. A few fresh dill fronds, chopped are also pretty.

Recipe Tags appetizer smoked salmon