Grilled Salmon Salad in Endive Cups with Caviar |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Leftover salmon, grilled or otherwise, is great in this recipe. Ingredients:
12 ounces chilled grilled salmon, broken into large flakes |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon capers, drained and roughly chopped |
1/4 cup dill gherkins, drained and finely chopped |
1 1/2 tablespoons minced fresh dill |
pinch salt |
pinch freshly ground black pepper |
4 heads belgian endive |
salmon roe or wasabi caviar |
Directions:
1. In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
2. To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.
3. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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