Ingredients
2—3 endive heads, leaves separated
8 oz creme fraiche
½ avocado
1 lemon
4 tbsp dill
salt, pepper
8 oz traditional smoked salmon
4 tbsp capers
½ small red onion
Olive oil
Directions
1
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.
2
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.
3
Tip: you can make the avocado purée up to one day in advance. Store in the refrigerator in a seal-tight container.
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Ingredients
2—3 endive heads, leaves separated
8 oz creme fraiche
½ avocado
1 lemon
4 tbsp dill
salt, pepper
8 oz traditional smoked salmon
4 tbsp capers
½ small red onion
Olive oil