Stuffed Endive Boats
Servings
6 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
