Huge success over Christmas and New Year and everyone, young and old, loved them. This recipe combines two types of salmon – poached and smoked – lemon juice, mayonnaise and dill all mashed up and spread on endive leaves. Endives are perfect for certain canapes as they don’t go soggy. I try and use the middle to smaller size leaves and use the bigger ones in a salad. Decorate with a few capers if you want.
6 oz fresh salmon – skinned
Juice of 1 lemon
1 tbsp. olive oil
Salt and freshly ground black pepper
3 oz. smoked salmon
1 x shallot – finely chopped
2 tbsp. mayonnaise
1 tbsp. dill – finely chopped and some extra for optional garnish
2 – 3 endives – discard outer leaves
Capers for decoration – optional
Place the salmon on a piece of aluminum foil in a metal baking dish. Pour over juice of 1/2 a lemon and the olive oil and season with salt and pepper. Make a parcel out of the foil and cook in the oven for 15 minutes or so until salmon is cooked to your liking.
Drain salmon, leave to cool then flake into a bowl.
Cut smoked salmon into small pieces and add to cool, flaked salmon along with the mayonnaise, the rest of the lemon juice and dill and mix gently together.
Spoon the salmon mixture onto the endive leaves and serve, decorated with capers/chopped dill (optional)