Poached Salmon Appetizer with Belgium Endives

This dish can be served as a salad or as a spread and shared at any fancy or casual dinner party. It is so succulent and full of flavor that you’ll never again think of poached salmon as a dry piece of fish!

INGREDIENTS

• 440g or about 1lb. Poached Salmon* (907g = 2lb raw)
• 25g or 1oz Fennel
• 25g or 1oz Leeks, sautéed
• 50g or 2oz Sour Cream, Crème Fraiche or Greek Yogurt
• Belgium endives to serve

Sauté the leeks simply with some evoo, salt and pepper.
Chop the fresh fennel very finely (you can substitute for celery if you don’t have fennel).
To poach the salmon*, check out my “Poached Salmon” recipe and YouTube video for a complete explanation. You’ll need to start with a 2lb center cut piece of raw salmon (I like fresh King Salmon).
Flake off the salmon in a bowl and mix in the rest of the ingredients. Taste and season with salt and pepper if needed.
Separate the leaves of the endives by cutting the bottom as you separate them.
Serve in a bowl as a spread or salad with the endives and use them as little “boats” to eat the salmon.

Another delicious option is to serve it as a “crostino” with slices crusty bread!

Poached Salmon Appetizer with Belgium Endives

INGREDIENTS

PROCEDURE

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