Saturday, April 17, 2010
Belgian Endive with Smoked Salmon and Mustard Sauce
So I was in Trader Joe's the other day and came across these green and purple endives. I always thought of endive as cream colored with bitter leaves. Am I the only person who always assumed that endives were always pale green? Endive spears are fun to fill with an assortment of ingredients.In the pass we have enjoyed topping the endive off with avocado mousse or blue cheese mixed with cream cheese. I had some smoked salmon in the fridge so this is what I came up with.Its a simple hors d'oeuvre that for whatever reason seems to impress.
1/4 cup Dijon
2 ts vegetable oil
1 ts white wine vinegar
1 ts brown sugar
3/4 ts fresh dill
1/2 pound thinly sliced smoked salmon
4 heads Belgian endive separated, bottoms trimmed
1 tablespoon drained capers
I cut this recipe in half and it was just enough for a group of 6 friends for a tasty appetizer.
Whisk mustard ingredients together, cover and refrigerate. Cut smoked salmon into small strips. Place the salmon on the endive leaf towards the base. Drizzle with the mustard sauce and a few capers.