Smoked Trout in Endive Spears

By Stephanie_R

Ingredients

• 1/4 cup mayonnaise
• 6 green onions, including 1 inch of the tender green portions, thinly sliced
• 2 small garlic cloves, minced
• 1 1/2 tsp. fresh lemon juice
• 1/8 tsp. cayenne pepper
• 1/2 tsp. sweet paprika
• Salt and freshly ground pepper, to taste
• 1 1/2 cups flaked smoked trout fillet
• 4 heads Belgian endive
• Lemon wedges for serving

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from williams-sonoma.com

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 tsp. of the trout mixture onto the thicker end of each endive spear. Arrange on a platter and garnish with lemon wedges. Serve immediately.