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Lemony Smoked Trout Salad in Red Endive Scoops

  • SERVINGS: makes 32 hors d'oeuvres
  • FAST

  1. 1 small head frisée lettuce
  2. 3/4 cup mayonnaise
  3. 1 tablespoon fresh lemon juice
  4. 2 teaspoons Dijon mustard
  5. 1 large scallion, minced
  6. 10 ounces skinless smoked trout fillets, shredded
  7. Freshly ground pepper
  8. 32 red endive leaves, or 1 medium head radicchio, leaves torn into 2-inch pieces
  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. Notes 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.