Leftover salmon, grilled or otherwise, is great in this recipe.
Recipe courtesy of Reggie Southerland
Total:
20 min
Active:
20 min
Yield:
24 leaves, 6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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