Endive leaves are filled with creamy eggsalad and garnished with thinly sliced smoked salmon, rolledto resemble a small flower, and a sprig of fresh dill.
Recipe: Salmon and Egg EndiveSpears
4 hard-cooked eggs, peeled and finelychopped
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)
Makes 24 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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