Endive Leaves with Smoked Salmon
To serve 10
¼ Cup Fresh lemon Juice
¼ cup finiely chopped red onion
2 tablespoons of chopped fresh dill
1 tablespoon of French Dijon mustard
½ cup of
extra virgin olive oil
30 small endive leaves (about 3 inches long)
8 ounces of thinly sliced smoked salmon
Sprigs of fresh dill.
Take the onion, chopped dill, mustard and
lemon juice and whisk it in a bowl. Gradually add and whisk in the olive oil.
Season it with a little salt and pepper. Arrange the endive leaves on a large
platter. Cut the salmon into 30 small strips and place them on top of each of
the leaves. Drizzle each with the dressing and top off with a sprig of dill.
Chill and serve. This
will keep for up to two hours chilled