Smoked salmon filled belgian endive

Smoked Salmon-filled Belgian Endive recipe

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6 ounces smoked salmon
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chives
1/4 teaspoon white pepper
4 Belgian endives
horse radish (optional)
cream cheese (optional)
tiny lemon wedges (optional)


Mix coarse chopped smoke salmon with olive oil, lemon juice, snipped chives, and ground white pepper. Cover, refrigerate until flavors blend, about 1 hour. Remove 6 to 8 outer leaves from each of 4 Belgian endives, refrigerate. When ready to serve, spoon a portion of the filling into each endive leaf. Add a dollop of cream cheese, horseradish, and tiny wedge of lemon (this part is optional). Arrange on a platter and serve.

Makes: about 2-1/2 dozen

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