For a pareve alternative to this recipe, you can fill the endive with egg salad combined with chopped salmon.
- Prep Time
- 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
1. Blend the salmon with the cheese (as an alternative, coarsely chop the salmon and incorporate it into the goat cheese with a fork).
2. Slowly add the oil and blend into a creamy mousse. Fold in the horseradish.
3. 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.
4. Pipe the filling into the endive leaves in concentric ovals, one on top of the other, until the desired height is reached.
5. Each time you are done filling a “boat,” release pressure on the salmon and pull up the tip of the bag.
6. 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