6 oz. sliced smoked salmon, minced
2/3 cup finely diced fennel
1/4 cup minced shallots
1 1/2 Tbs. lemon juice
1 1/2 Tbs. sour cream
2 Tbs. minced fresh dill
12 medium endive leaves
4 cups mixed spring lettuces
Herb leaves such as basil, mint, tarragon, dill
Sour Cream-Anchovy Vinaigrette
Preparation:
Combine salmon, fennel, shallots, lemon juice and sour cream in small bowl. Divide mixture among 12 endive leaves, filling them attractively.
Toss greens with 1/4 cup Sour Cream-Anchovy Vinaigrette. Add more if needed. Adjust seasonings to taste. Arrange greens on 4 chilled dinner plates. Place 3 endive leaves on each. Serve Immediately.
Serving Suggestion:
I enjoy these as a first course or as hors d’oeuvres.
History:
I clipped this recipe out of the Los Angeles Times newspaper on Thursday, April 28, 1994.
No comments:
Post a Comment