Endive with Salmon and Capers

By Anthony Chiffolo
May 11, 2010
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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 tablespoons 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
  1. Separate the endive leaves and wash them thoroughly. Trim off any brown or faded pieces.
  2. Mix the remaining ingredients in a bowl.
  3. Spread the mixture onto each endive leaf.
  4. Arrange in a fancy circle, and serve.

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