Name: Stuffed Endive Boats
Prep time: 20 min
Total time: 20 min
Ingredients: 12 Belgian endive leaves; 2 tablespoons mild or light olive oil; 3.5 oz. smoked salmon or smoked rainbow trout; 1 3/4 cups goat cheese (or whipped cream cheese); 2 tablespoons prepared horseradish (such as Gold's); 1 teaspoon freshly chopped dill or chives; Pinch of pink pepper (if liked)

Stuffed Endive Boats

For a pareve alternative to this recipe, you can fill the endive with egg salad combined with chopped salmon.

Stuffed Endive Boats

Prep Time 20

Total Time 20

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Servings

Ingredients

12 Belgian endive leaves
2 tablespoons mild or light olive oil
3.5 oz. smoked salmon or smoked rainbow trout
1 3/4 cups goat cheese or whipped cream cheese
2 tablespoons prepared horseradish such as Gold’s
1 teaspoon freshly chopped dill or chives
Pinch of pink pepper if liked

Instructions

Blend the salmon with the cheese (as an alternative, coarsely chop the salmon and incorporate it into the goat cheese with a fork).
Slowly add the oil and blend into a creamy mousse. Fold in the horseradish.
Snip off a corner from a Ziploc bag (or use a pastry bag fitted with a large star or round tip), and push the salmon cream toward the hole.
Pipe the filling into the endive leaves in concentric ovals, one on top of the other, until the desired height is reached.
Each time you are done filling a “boat,” release pressure on the salmon and pull up the tip of the bag.
Decorate the boats with one or both herbs. If you want to go all out, attach little paper “sails” to toothpicks and stick them into the filling.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2015 SUBSCRIBE NOW