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1/4 cup mayonnaise
6 green onions, including 1 inch of the tender green portions, thinly sliced
2 small garlic cloves, minced
1 1/2 tsp. fresh lemon juice
1/8 tsp. cayenne pepper
1/2 tsp. sweet paprika
salt and freshly ground pepper, to taste
1 1/2 cups flaked smoked trout fillet
4 heads of Belgian endive
lemon wedges for serving

Directions:

In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, salt and pepper. Mix well. Add the trout and stir to combine.

Cut off the base from each endive and separate the heads into indivdiual spears. Use only the larger endive spears; reserve the smaller ones for another use.

Spread 1 to 2 tsp. of the trout mixture onto the thicker end of each endive spear. Arrange on a platter and garnish with lemon wedges. Serve immediately.

http://www.Williams-Sonoma.com

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