OUR FAVORITE RECIPES - SMOKED TROUT IN ENDIVE SPEARS
Even though we've got cooler weather in Chicago, it's always worth it to try out some new recipes that are lighter and use sheer force of will to bring on Spring and Summer.
Difficulty: Easy
Prep Time: 25 minutes
Servings: 6
Ingredients:
1/4 cup mayonnaise
6 green onions, thinly sliced
2 small cloves garlic, minced
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground cayenne pepper
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
1 1/2 cups flaked smoked trout fillet
4 heads Belgian endive
Lemon wedges
Recipe:
In a small bowl, combine the mayonnaise, green onions, garlic, lemon juice, cayenne, paprika, and salt and black pepper to taste. 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.
Using the broad end of each endive speer, scoop up a heaping teaspoonful of the trout mixture, then spread it along the spears with a knife. Arrange on a platter and garnish with lemon wedges. Serve immediately.
CATHY MALLERS & DEAN'S TEAM CHICAGO
~adapted from Williams Sonoma Seasonal Favorites
