Grilled Salmon Salad in Endive Cups with Caviar

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


  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.