Smoked Trout In Endive Spears

By á-174942

Ingredients

• 1/4 cup mayonnaise
• 6 green onions, including 1" of tender green thinly sliced
• 2 small garlic cloves minced
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 cups flaked smoked trout fillet
• 4 heads Belgian endive
• Lemon wedges for serving

Preparation

Step 1

In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, salt and pepper. Mix well. Add the trout and stir to combine.

Cut off the base from each endive and separate the heads into individual spears. Use only the larger endive spears; reserve the smaller ones for another use.

Spread 1 to 2 teaspoons of the trout mixture onto the thicker end of each endive spear. Arrange on a platter and garnish with lemon wedges. Serve immediately.

This recipe yields 6 servings.