GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR

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Grilled Salmon Salad in Endive Cups with Caviar image

Leftover salmon, grilled or otherwise, is great in this recipe.

Provided by Reggie Southerland

Categories     appetizer

Time 20m

Yield 24 leaves, 6 to 8 servings

Number Of Ingredients 10

12 ounces chilled grilled salmon, broken into large flakes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon capers, drained and roughly chopped
1/4 cup dill gherkins, drained and finely chopped
1 1/2 tablespoons minced fresh dill
Pinch salt
Pinch freshly ground black pepper
4 heads Belgian endive
Salmon roe or wasabi caviar

Steps:

  • In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
  • To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

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