Ingredients
4 large heads Belgian endive, preferably a mix of green and red endive
1/3 cup crme frache (available in the specialty cheese section of some supermarkets)
1/4 lb. thinly sliced smoked salmon, cut crosswise into 1/4-inch-wide strips
Freshly ground black pepper
1/2 medium lemon
1 small bunch fresh chives, sliced diagonally into 1/4-inch segments
Fine Cooking
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1/3 cup crme frache (available in the specialty cheese section of some supermarkets)
1/4 lb. thinly sliced smoked salmon, cut crosswise into 1/4-inch-wide strips
Freshly ground black pepper
1/2 medium lemon
1 small bunch fresh chives, sliced diagonally into 1/4-inch segments
Description
To Get Ahead, You Can Prep Everything In Advance, But For Best Results, Assemble Just Before Serving. Save Any Leftover Chives For Sprinkling On The Celery Root Soup.Yields About 40 Hors D’oeuvres.
Fine Cooking
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