Recipe courtesy of Reggie Southerland

Grilled Salmon Salad in Endive Cups with Caviar

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



  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.