Salmon and Egg Endive Spears
Endive leaves are filled with creamy egg salad and garnished with thinly sliced smoked salmon, rolled to resemble a small flower, and a sprig of fresh dill.
4 hard-cooked eggs, peeled and finely chopped
1/4 cup finely chopped onion
1/2 cup plus 2 tablespoons sour cream - divided use
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
24 large endive leaves (from about 4 large heads endive lettuce)
4 to 6 ounces smoked salmon or lox, thinly sliced
Dill sprigs (optional)
- In a medium bowl, combine eggs, onion, 2 tablespoons sour cream, butter, salt and cayenne pepper; mix well.
- Spoon about 1 tablespoon mixture into hollow of each endive leaf.
- Drop a scant teaspoon sour cream over egg mixture.
- Cut salmon into 4x1/2 inch strips. Roll up each strip. Push rolls into sour cream (rolled salmon will resemble a small flower). If desired, tuck a sprig of dill into salmon.
- Arrange spears on serving platter; cover loosely with plastic wrap. Refrigerate up to 4 hours before serving.
Makes 24 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.