Endive Spears With Smoked Salmon And Lemon Dill Vinaigrette Recipes

SMOKED SALMON HASH WITH DILL VINAIGRETTE

Steps:

• For the vinaigrette: place vinegar, lemon juice, shallot, dill, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Transfer the vinaigrette to a bowl or squeeze bottle.
• For the hash: Bring 4 cups of water to a simmer in a medium saute pan, add the salmon and poach until just cooked through, about 8 minutes. Remove the salmon, flake with a fork and transfer the mixture to medium bowl. Add the roasted pepper, potatoes, horseradish, salt and pepper and dill and gently mix until combined.
• Heat the olive oil in a large, nonstick saute pan over high heat. Add the hash mixture and cook, stirring occasionally until golden brown and crisp all over. Divide the hash among 4 plates and top each with a poached egg and a tablespoon of salmon caviar. Drizzle with the dill vinaigrette. Garnish with fresh dill.

SALMON WITH ENDIVE, DILL, AND CREAM

Steps:

• Preheat broiler. Line rack of a broiler pan with foil, then lightly oil foil. Pat salmon dry, then arrange, skin sides down, on broiler pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then broil 4 to 5 inches from heat until almost cooked through, about 6 minutes. Keep warm, loosely covered with foil (fish will cook through from residual heat).
• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, 1 minute. Add endives and sauté, stirring, until softened, 3 to 4 minutes. Add wine and boil over high heat, stirring, until liquid is reduced to 1 tablespoon, about 1 minute. Add cream and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and boil, stirring occasionally, until liquid is thickened and reduced by half, 3 to 4 minutes. Stir in dill, lemon juice, and salt to taste. Serve salmon with sauce.

SALMON MOUSSE ENDIVE LEAVES

Steps:

• Place the first 6 ingredients in a food processor; cover and process until smooth. Pipe or spoon about 1 tablespoon filling onto each endive leaf. Garnish with watercress and pimientos if desired.

SMOKED SALMON AND ENDIVE

Steps:

• mix cream cheese with next 5 ingredients.
• separate endive into leaves.
• spread cheese mixture on the base end of the endive, top with pieces of salmon.
• arrange on a platter, garnish with dill sprigs.