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Endive Leaves with Smoked Salmon

To serve 10

¼ Cup Fresh lemon Juice 

¼ cup finiely chopped red onion

2 tablespoons of chopped fresh dill

1 tablespoon of French Dijon mustard

½ cup of  extra virgin olive oil

30 small endive leaves (about 3 inches long)

8 ounces of thinly sliced smoked salmon

Sprigs of fresh dill

Take the onion, chopped dill, mustard and lemon juice and whisk it in a bowl. Gradually add and whisk in the olive oil. Season it with a little salt and pepper. Arrange the endive leaves on a large platter. Cut the salmon into 30 small strips and place them on top of each of the leaves. Drizzle each with the dressing and top off with a sprig of dill. Chill and serve. This will keep for up to two hours chilled

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