In a food processor or blender, blend creme fraiche, avocado, the zest of one lemon, a tablespoon of lemon juice, and dill. Season with salt and pepper. Process until smooth.
Spoon a dollop of avocado purée into each endive "boat." Top with a piece of smoked salmon, 2 capers, and a sliver of red onion. Drizzle with a touch of extra-virgin olive oil.
Tip: you can make the avocado purée up to one day in advance. Store in the refrigerator in a seal-tight container.
Ingredients
Directions
In a food processor or blender, blend creme fraiche, avocado, the zest of one lemon, a tablespoon of lemon juice, and dill. Season with salt and pepper. Process until smooth.
Spoon a dollop of avocado purée into each endive "boat." Top with a piece of smoked salmon, 2 capers, and a sliver of red onion. Drizzle with a touch of extra-virgin olive oil.
Tip: you can make the avocado purée up to one day in advance. Store in the refrigerator in a seal-tight container.