Name: Crunchy salmon boat bites
Prep time: 20 min
Total time: 20 min
Ingredients: 3 or 4 whole endive (chicory or witloof), separated into individual leaves; 200 gram cold-smoked salmon; 200 gram crème fraîche; 2 tablespoon olive oil; 2 tablespoon lemon juice; 4 gherkins, diced small; 2 tablespoon capers; 2 tablespoon fresh dill sprigs, plus extra for garnish; salt and white pepper, to season; lemon wedges, to serve; micro herbs, to garnish (optional)

Crunchy salmon boat bites

Healthy, quick, easy to prepare and an economical way to serve salmon, Nici Wickes' salmon boats recipe creates crunchy bites of freshness. These are perfect for serving up at a party!

Ingredients

3 or 4 whole endive (chicory or witloof), separated into individual leaves

200 gram cold-smoked salmon

200 gram crème fraîche

2 tablespoon olive oil

2 tablespoon lemon juice

4 gherkins, diced small

2 tablespoon capers

2 tablespoon fresh dill sprigs, plus extra for garnish

salt and white pepper, to season

lemon wedges, to serve

micro herbs, to garnish (optional)

Method

1.Separate the endive into individual leaves, shredding the small, tight inner leaves.

2.Tear the salmon slices into smaller pieces.

3.In a bowl, whisk together the crème fraîche, olive oil and lemon juice until combined. Stir through the shredded endive, salmon, gherkins, capers and dill. Season with salt and pepper, then spoon mixture into the leaves.

4.Garnish with the fresh dill, lemon wedges and micro herbs. Serve immediately.

Makes 16-20. – If endive is not available, use baby cos lettuce cups. – If preferred, use flaked smoked kahawai or other smoked fish.

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Share this post

Ingredients

Method

Related stories

Cured salmon bagels with cucumber and coriander salad

Native ad body.

Hot-smoked salmon and herb dip

BONUS Elizabeth Arden gift