Martian Food
Sep 18, 2015

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Smoked Salmon on Belgian Endive with Crème Fraîche & Chives

Active time:30 minutes

Start To Finish:30 minutes

Difficulty:

Yield: About 40 appetizers

Source: Fine Cooking

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photo

Ingredients:

4 large heads Belgian endive, preferably a mix of green and red endive
⅓ cup crème fraîche
¼ lb. thinly sliced smoked salmon, cut crosswise into ¼-inch-wide strips
freshly ground black pepper
½ medium lemon
1 small bunch fresh chives, sliced diagonally into ¼-inch segments

Directions:

Discard any damaged outer endive leaves. Trim the root end and separate the leaves until you have about 35 to 40 large leaves. Arrange the leaves on a baking sheet.

Put the crème fraîche in a squeeze bottle, a small piping bag, or a small plastic bag with one corner snipped off, and pipe a small amount on each endive leaf. Arrange about 4 strips of the sliced salmon on top of the crème fraîche. Season the salmon with a little black pepper and a small squeeze of lemon juice. Sprinkle a few chives on top and arrange the leaves on a platter to serve.

Notes:

You can prep everything in advance, but assemble right before serving.

You can also serve the crème fraîche, chives, and salmon in the potato nests instead of the endive.



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