- 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
Smoked Salmon on Belgian Endive with Crème Fraîche & Chives
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Active Time: 30 minutes
Start to Finish: 30 minutes
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.
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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