Endivias Con Salmón (Endives Filled With Salmon) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From Tapas The Little Dishes of Spain by Penelope Casas. The recipe doesn't specify hot- or cold-smoked salmon; I use hot-smoked. If you make a lot, it looks attractive to use a mix of endive and raddicchio leaves (the kind shaped like endive, not the round heads). Simple, quick, and delicious tapas recipe. Can be made ahead and refrigerated for a short while (cover with a damp paper towel to keep leaves crisp); best served at room temperature or very slightly chilled. Times are estimated. Ingredients:
2 ounces smoked salmon (i prefer hot-smoked salmon) |
12 leaves belgian endive |
3 tablespoons olive oil (preferably spanish) |
1 tablespoon fresh lemon juice |
salt, to taste |
fresh ground pepper, to taste (preferably white pepper) |
Directions:
1. Divide the salmon into 12 equal pieces. Place a piece of salmon into each endive leaf.
2. In a small bowl, whisk together the remaining ingredients. Pour dressing over salmon-filled endive leaves.
3. Serve immediately or chill for a short time until ready to serve (see note above).
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