|
| |
SMOKED
SALMON SALAD IN ENDIVE SPEARS
11 ounces smoked salmon or trout (about 3 fillets), coarsely chopped
1 medium
Granny Smith apple, peeled, cored, cut in thin strips
1 cup finely chopped celery (about 2 stalks)
1/4 cup walnuts
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon (or more) horseradish
2 large heads Belgian endive
Mix salmon or trout, apple, celery, and walnuts in large bowl to blend. Whisk
sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl
to blend. Fold horseradish mixture gently into salmon / trout mixture (do not
break up trout). Season to taste with salt, pepper, and more horseradish if
desired. (Can be made 1 day ahead. Cover and refrigerate.) Transfer trout
mixture to serving bowl and place on platter. Surround with endive
spears.
|
