Recipe courtesy of Reggie Southerland

Grilled Salmon Salad in Endive Cups with Caviar

Getting reviews...
Leftover salmon, grilled or otherwise, is great in this recipe.
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 24 leaves, 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages