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
Ingredients
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2
white Belgian endive
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1 1/2 tablespoons
lemon juice
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1 tablespoon
olive oil
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1 teaspoon
mustard
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1 teaspoon
horseradish
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1 teaspoon
dried marjoram
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1/4 teaspoon
pepper
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2 tablespoons
drained capers
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smoked salmon, broken into pieces
Directions
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Separate the endive leaves and wash them thoroughly. Trim off any brown or faded pieces.
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Mix the remaining ingredients in a bowl.
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Spread the mixture onto each endive leaf.
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Arrange in a fancy circle, and serve.
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