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Endive with Smoked Salmon Finger 2
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Endive with Smoked Salmon Tapas

Makes 40 - 50 appetizers
Prep Time40 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: Endive with Smoked Salmon Tapas
Author: Kyle

Ingredients

  • 4 heads endive
  • 1/4 cup butter, at room temperature
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 small-ish garlic cloves
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper, white pepper is best if you have it
  • 4 ounces smoked salmon
  • 4 Tablespoons chopped chives

Instructions

  • Cut the stem off the endives, wash the leaves, and set on a towel to dry.
  • Cream the butter in a small bowl using an electric mixer.
  • In a slow stream add the olive oil to the butter and continue to beat on high until the olive oil is incorporated and emulsified.
  • Add the lemon juice and beat until well incorporated.
  • Peel the garlic cloves and with a garlic press squeeze them into the butter mixture. Mix well.
  • Add the salt and pepper.
  • Taste and adjust the seasonings as needed.
  • Put this into a plasticĀ  sandwich bag, seal and refrigerate while preparing the salmon.
  • Cut the smoked salmon into 1/4" pieces.
  • Lay the dry endive leaves on your serving platter and fill the bottom of each with smoked salmon pieces.
  • Remove the butter mixture from the refrigerator, snip off a tiny piece of the corner of the plastic bag and drizzle the mixture over the salmon in each leaf.
  • Then top each one with the chopped chives.

Notes

Gr8 Do-Ahead Tip:
These can be assembled a couple hours ahead of time, covered with plastic wrap and refrigerated.
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