Smoked Trout And Avocado Mousse In Endive Recipes

ENDIVE SALAD

Endive Salad image

Colorful endive leaves are drizzled with an easy, no-cook dressing.

Provided by Martha Stewart

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

3 green endives
3 red endives
1 lemon, juiced (about 3 tablespoons)
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt

Steps:

Trim ends of endives. Halve endives lengthwise and thinly slice lengthwise. Toss in salad bowl with lemon juice, olive oil and salt. Salad can be made a few hours ahead and kept chilled in the fridge until ready to serve.

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

Endive with Smoked Trout and Herbed Cream Cheese image

Categories Fish Leafy Green No-Cook Cocktail Party Low Carb Quick & Easy Cream Cheese Trout Endive Dill Bon Appétit

Yield Makes about 34

Number Of Ingredients 7

Ingredients

1 8-ounce package cream cheese, room temperature
1/2 cup minced fresh dill (from about 3 bunches)
2 green onions, finely chopped
1 teaspoon (packed) grated lemon peel
4 heads of Belgian endive (green and red, if available)
8 ounces smoked trout fillets, broken into 1-inch pieces
Fresh dill sprigs

Steps:

Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)

SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE

Smoked Trout and Avocado Mousse in Endive image

Use a pastry bag to pipe the silky avocado mousse into the endive leaves for a beautiful presentation.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 20

Number Of Ingredients 6

Ingredients

1 Hass avocado
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
20 endive leaves
3 ounces flaked smoked trout
1 scallion, thinly sliced (for garnish)

Steps:

Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.

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