Endive with Salmon and Capers

By • May 11, 2010 2 Comments



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

Advertisement

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.

More Great Recipes: Vegetables|Appetizers|Hors d'oeuvres|Snacks|Salmon