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.
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