32 red endive leaves, or 1 medium head radicchio, leaves torn into 2-inch pieces
How to Make It
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.
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.
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.
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