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