Smoked Salmon in Endive “Spoons”
1 small crisp head of romaine lettuce, washed, dried and separated
1 head of Belgian endive. Washed, dried and separated
4 oz. smoked salmon, or smoked trout or turkey or ham
Dressing:
4 tbs. sour cream
1/4 tsp. fresh lemon juice
1 tbs. mayonnaise
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper
1 tbs. fresh parsley leaves, minced
• Using a sharp knife cut off the ends of the endive stalk.
• Peel off the leaves gently and arrange them on a platter.
• Put the leaves of endive on top of the lettuce and fill them with the fish or meat.
• Mix up the dressing and put a spoonful on top of each “spoon”.
Serve at once.
Serves 4
Tags: sour cream, troutRelated recipe posts
Comments
Got something to say?