Appetizers with Belgian endive look great on the table and can draw your visitors’ attention. You can serve whatever you may wish on endive leaves, keeping in mind that endive belongs to the chicory family so it has a light pungent taste. While choosing endive take only stalks with yellow leaf ends as those endives are fully ripe and hardly bitter at all. Its juicy crispy leaves go well with salty red fish. For example, fat salmon is the perfect choice as a component of a salad you fill endive leaves with.
Ingredients for Salad with Corn and Salmon
- 0.4 lb salty salmon
- 0.3 lb canned corn
- 0.2 lb leek
- 1 endive head
- 1 sweet pepper
- 3 tablespoons olive oil
- Cut leek into thin rings. Dice the fish finely.
- Remove seeds from pepper and dice it into small pieces.
- Mix leek, corn, pepper and salmon together, dress the salad with olive oil.
- Wash the endive head and separate its leaves carefully, avoiding damaging them. You can do it easily slitting the leaves off at the base.
- Lay out the endive leaves on a wide dish in a semicircle and fill each leaf with the salad.