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Endive Spears with Bocconcini, Salmon & Fennel
2014-12-11
https://www.metro.ca/userfiles/image/recipes/endives-au-bocconcini-saumon-et-fenouil-10241.jpg
PT20M
PT00M
PT20M
In a bowl, mix all the ingredients except salmon and endive spears.Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.Using a knife, finely chop the salmon and add to the bowl.Mix well and divide mixture among endive spears. Serve chilled.
24
Dairy Farmers of Canada
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2 Tbsp. (30 mL) lemon juice
1 Tbsp. (15 mL) canola oil
1/3 cup (75 mL) fennel bulb, grated
3 Tbsp. (45 mL) fennel fronds, chopped
1 clove garlic, chopped
1 tsp. (5 mL) lemon zest
1 Tbsp. (15 mL) pickled banana peppers, chopped
1/2 cup (125 mL) Canadian bocconcini pearls or bocconcini, diced
salt and freshly ground pepper
3 oz (90 g) fresh skinless salmon fillet
24 endive spears or small Boston lettuce leaves
Endive Spears with Bocconcini, Salmon & Fennel
24
servings
0 Hours 20 Minutes
Preparation
0 Hours 00 Minutes
COOKING
0 Hours 20 Minutes
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)lemon juice
-
1 Tbsp.
(15 mL)canola oil
-
1/3 cup
(75 mL)fennel bulb, grated
-
3 Tbsp.
(45 mL)fennel fronds, chopped
-
1
clove garlic, chopped
-
1 tsp.
(5 mL)lemon zest
-
1 Tbsp.
(15 mL)pickled banana peppers, chopped
-
1/2 cup
(125 mL)Canadian bocconcini pearls or bocconcini, diced
-
salt and freshly ground pepper
-
3 oz
(90 g)fresh skinless salmon fillet
-
24
endive spears or small Boston lettuce leaves
Preparation
In a bowl, mix all the ingredients except salmon and endive spears.
Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.
Using a knife, finely chop the salmon and add to the bowl.
Mix well and divide mixture among endive spears. Serve chilled.
Source :
Dairy Farmers of Canada
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