Grilled Salmon Salad in Endive Cups with Caviar

Leftover salmon, grilled or otherwise, is great in this recipe.

Total Time:
20 min
Prep:
20 min

Yield:
24 leaves, 6 to 8 servings
Level:
Easy

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

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.

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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