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1 medium yellow onion
1 lb smoked salmon, coarsely chopped
1 cup heavy cream
6 oz creme fraiche
2 oz fresh lemon juice
1/2 teaspoon white pepper
50 large Belgian endive leaves
jar of salmon roe
tablespoon dried dill
Grate onion using small-holed grater, creating almost a puree, and catching the
juice in a dish. Mix in a food processor with salmon, cream, creme fraiche,
lemon juice and pepper, scraping down the sides of the bowl as necessary.
(Can be made in advance and refrigerated.)
Spoon salmon mixture into a pastry bag with a 1/4-inch star tip, and apply a
generous portion onto the thick end of each leaf. Garnish with a few
pieces of salmon roe and sprinkle of dried dill.
Makes 50 pieces.