Endive with Salmon and Capers

By Anthony Chiffolo • May 11, 2010 • 2 Comments

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Author Notes: This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels." It is part of the meal in the film "Big Night." - Anthony Chiffolo

Serves 8-12

2 white Belgian endive
1 1/2 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon mustard
1 teaspoon horseradish
1 teaspoon dried marjoram
1/4 teaspoon pepper
2 tablespoons drained capers
smoked salmon, broken into pieces

Separate the endive leaves and wash them thoroughly. Trim off any brown or faded pieces.
Mix the remaining ingredients in a bowl.
Spread the mixture onto each endive leaf.
Arrange in a fancy circle, and serve.