Salmon Endive
Howard Purdy Purdy
ingredients
- 2 or 3 endives
- 1/2 lb fresh salmon fillet
- 1/4 lb smoked salmon
- 4 tbsp butter - soft
- 3 tbsp cream
- 1 tbsp fresh lemon juice
- 1 tbsp chives - chopped
- 1 tbsp chopped dill
- 1 tbsp rice vinegar
- 1/4 cup olive oil
- 2 tbsp sesame oil
- 1/2 tsp cayenne pepper
- 1/4 cup roasted pine nuts
- Salt and fresh ground black pepper
- 1/4 cup local black caviar
- Sprigs of fresh dill for garnish
directions
- 1
Poach the fresh salmon for about 5 minutes. Drain and pat dry. With a fork, mash the flesh. Dice the smoked salmon. In a bowl mix the two salmons with the butter, cream, lemon juice, chives, dill, salt and pepper. Refrigerate until ready to use.
- 2
In a bowl add the vinegar, olive oil, sesame oil, cayenne and salt and pepper and whisk to blend. Set aside.
- 3
Separate the endive leaves. Place 1 small scoop of the salmon mixture into each leaf. Add a little caviar on top. Sprinkle some of the vinaigrette over the top. Garnish with dill sprigs.
Source: Howard Purdy
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