Creamy Smoked Salmon Endive Boats Screenshot from America's Heartland Season 8 Episode 03
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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Spinach FalafelBy On behalf of America's HeartlandSpinach Knowledge
  • Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard.
  • Spinach is available all year round but is in season during the spring (March - June)
  • High in iron
  • Three types of fresh spinach are widely available: Savoy, flat-leaf, and baby. Baby spinach is harvested before its mature, so the flavor and texture is much more delicate
  • It should be stored loosely packed in a sealed plastic bag in the fridge where it will keep for about four days.
  • Don’t wash spinach before storing since the moisture will cause it to spoil
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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

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.

Creamy Smoked Salmon Endive Boats
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