Holiday Appetizer: Smoked Trout in Endive
At our house we celebrate both Christmas and Hanukkah.
I usually serve some type of smoked fish along with latkes (potato pancakes) for Hanukkah.
Last night I made this great appetizer of smoked trout in Belgian endive and zucchini potato pancakes (recipe to follow).
This would be a great appetizer for either holiday! You can serve it for Christmas Eve if you are making the Feast of the 7 Fishes.
Belgian endive only became popular in the States in the 70's. It was discovered in Belgium in 1830 and is from the chicory genus, very similar to radicchio.
If you buy it from a good source and get it fresh, then it can be sweet, but if it sits in the fridge too long, it will be very bitter. It is in the bitter greens family to begin with.
The growing season is November-April, and I always use endive as part of my holiday appetizer menu.
The leaves are perfect little "boats" or vessels to carry whatever you want them to!
You can make this 2 hours ahead of time. It takes about 5 minutes to put together!
Stacey Snacks Smoked Trout in Endive Spears:
4 heads of Belgian endive (if you can find the red ones, then use both red & white)
2 smoked trout filets, remove skins and flake
1/4 cup Hellman's full fat mayonnaise
1 tbsp fresh lemon juice
1 tbsp of fresh chopped dill
handful of chopped scallions
In a small bowl, mix your mayo with your trout and the rest of the ingredients.
Cut your endive heads at the stem to make individual leaves.
Spoon small amounts of your trout salad into the spears and arrange on a platter.
Garnish w/ fresh dill sprigs.
To make the little rose in the center of the platter, just use the bottom stem of the red endive head.