Leftover salmon, grilled or otherwise, is great in this recipe.
Recipe courtesy of Reggie Southerland
Save Recipe Print
Total:
20 min
Prep:
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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Grilled Salmon with Herbed Butter Sauce

Recipe courtesy of Steven T Magnin

Smoked Salmon and Cod Salad with Mixed Olives

Recipe courtesy of Mari Ruiz

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories