Lox and Belgium Endive Boat

Lox and Belgium Endive Boat

Servings: 36 “Boats” • Prep time: 25 min. • Cooking time: None • Easy

This is a great tasting appetizer and is sure to impress your guests. The best part is that it is so easy! The inspiration was the famous bagel with lox and cream cheese that Andrew loves so much. I have found Salmon roe and Taramosalata on Amazon; however, we usually use plain yogurt in place of the Taramosalata. (Simple is always best!) If you make it as a main course I recommend serving six “boats” per person. If you do not want to use sprouts or pea shoots, use any extra fresh herbs you prefer for a “touch of green.”

Salt and pepper
4 oz. Lox
¼ cup salmon roe
1 oz. pea shoots or sprouts

2 large heads Belgium endives
½ oz. Dill
½ oz. Chives
Juice and zest of 1 lemon
6 oz. yogurt or Taramosalata

1.     Cut the endive and separate the leaves.

2.     Finely chop the dill and chives. Zest and juice the lemon. In a small bowl, mix the yogurt or Taramosalata, salt and pepper, lemon zest, dill and chives, slowly adding in the lemon juice according to your taste. I usually use about a teaspoon.

3.     Thinly slice the lox so to fit the endive leaves.

4.     Arrange the endive leaf “boats” on a serving platter with the sprouts in the middle as decoration.

5.     Place a slice of lox in each leaf. Top each with a teaspoon of yogurt herb mixture and a ¼ tsp. Salmon roe.

6.     Decorate each “boat” with a few pea shoots, sprouts or other fresh herbs. Serve and enjoy.