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Endive and Smoked Salmon

Ingredients

Directions

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  • 2 (4 oz) containers Vermont Creamy Goat Cheese Classic
  • 1/2 cup minced fresh dill, plus sprigs for garnish
  • 1/2 small onion, minced
  • 1 tsp grated lemon zest
  • Ground black pepper to taste
  • 2 heads green endive
  • 2 heads red endive or small leaves radicchio
  • 8 oz smoked salmon or trout fillet, in 1-inch pieces

 
  • In a bowl, stir together Vermont Creamy Goat Cheese Classic, dill, onion and lemon zest, season with pepper to taste.
  • Separate endive into leaves. Fill base of each leaf with about 1 tbsp of the cheese mixture. Top each with a piece of trout or salmon and a sprig of dill.

Notes

For a different flavor try Creamy Goat Cheese Olive & Herb or Roasted Red Pepper.