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Belgian Endive With Salmon Dip
Ingredients
- 4 x Heads belgian endive
- 1/2 c. Yogurt
- 1/4 c. Chopped celery
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped pimiento
- 2 Tbsp. Chopped fresh dill
- 1 tsp Grated lemon peel
- 1/2 lb Cooked salmon chilled and Flaked Few drops warm pepper sauce
Directions
- Wash the endive and pat dry. Trim root ends and separate leaves. Combine the yogurt, celery, shallots, pimiento, dill, and lemon peel. Gently stir in the salmon. Season to taste with warm pepper sauce. Mound mix in a shallow bowl and tuck the endive leaves around the edges.
- MAKES ABOUT 2 C.
- Notes: Looking for a simple dip which would complement the slight bitterness in Belgian enative, we came up with this light yogurt-salmon mix.
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