Rating: 4 stars
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  • 4,532 Ratings
Alex Freij
June 2004

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Recipe Summary

total:
25 mins
Yield:
makes 32 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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