Grilled Salmon Salad in Endive Cups with Caviar
- Level: Easy
- Yield: 24 leaves, 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 158
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 30
- Sodium
- 173
- Total: 20 min
- Prep: 20 min
Ingredients
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
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.