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.

Mustard Sauce

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.

17 comments:

  1. I have done them with figs and a reduction and goat cheese, a sweet contrast to the bitter pale green, now I will have to make salmon for hubby, and I know your recipes are good! Tried and true... The purple variety are always not available...love me some TJ's!

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  2. That is gorgeous. Fantastic endive dish. This is the kind of creative thinking that inspires me. Cheers!

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  3. Endive is so elegant and I love the toppings you chose for it! The dill in that mustard sauce sounds perfect!

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  4. that looks great! i have never even tried endive, but with filling like that, what's not to love?

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  5. Mmmm! Smoked salmon and endive...that sounds ultra refreshing! You come up with some really great appetizers...wait, that's your blog name, duh. lol!

    Love that mustard sauce, too!

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  6. They really are such good combination! :)

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  7. Perfect - the mustard and salmon on these crunchy boats. I also do smoked salmon in endive - but diffrently - love finding new variations. I love coming here.

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  8. Our endives here in Provence are from northern France and we do similar things to nibble on with aperitif. I like to fill them with a tapenade of sundried tomatoes.

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  9. I love smoked salmon! I love that it's served on endive. Yum!

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  10. I love smoked salmon and love any recipe that incorporates it into a recipe. Thanks for sharing this!

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  11. oh wow love smoked salmon they do look impressive have a fab sunday Rebecca

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  12. This is beautiful! Very creative too. I love your ideas.

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  13. what a great with the smoked salmon....I use prosciutto and aged provolone in mine.

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  14. Hmmm, that looks absolutely delicious.

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  15. Thank you for stopping by my blog. I've just been looking over yours and have already found several recipes to try. We love pesto but I've never "branched out" into using unusual ingredients until I made asparagus pesto last week. Delicious! Now I'm going to do your beet pesto. I've become a "follower" so that I don't miss any of your posts. Thanks!

    Best,
    Bonnie

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  16. These do indeed sound wonderful. Endive always makes an impressive presentation!

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