Ingredients

• 12 ounces chilled grilled salmon, broken into large flakes
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon capers, drained and roughly chopped
• 1/4 cup dill gherkins, drained and finely chopped
• 1 1/2 tablespoons minced fresh dill
• Pinch salt
• Pinch freshly ground black pepper
• 4 heads Belgian endive
• Salmon roe or wasabi caviar

Browse by ingredient

Instructions

1. In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
2. To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.