Lemony Smoked Trout Salad in Red Endive Scoops

  • Total Time:
  • Servings: makes 32 hors d'oeuvres

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  • 1 small head frisée lettuce
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 large scallion, minced
  • 10 ounces skinless smoked trout fillets, shredded
  • Freshly ground pepper
  • 32 red endive leaves, or 1 medium head radicchio, leaves torn into 2-inch pieces

How to make this recipe

  1. Reserve 32 small frisée leaves for garnish. Coarsely chop 1 cup of the frisée; reserve the rest for another use. In a medium bowl, blend the mayonnaise with the lemon juice, mustard and scallion. Fold in the trout and chopped frisée and season with pepper.

  2. Arrange the endive leaves on a platter. Mound 1 tablespoon of the smoked trout salad on each leaf, garnish with the reserved frisée leaves and serve.

Make Ahead

The smoked trout salad can be refrigerated for up to 2 days.


If frisée is difficult to find, substitute another bitter green, like escarole. Look for a head of young escarole, chop it very finely and add it to the salad just before serving.

Contributed By Published June 2004

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