HOW A FRENCH CHEF USES SMOKED SALMON
Featured in the Toronto Taste 2016 recipe book, this summer dish by Chef JP adds a fun twist to smoked salmon. Elevate your lunch with a little French flare this spring/summer!
SMOKED SALMON IN BELGIAN ENDIVE ROULADE
|2 cups||whole milk|
|1 tbsp||finely chopped pickled ginger|
|1 tbsp||lightly chopped chervil|
|1 tbsp||large salmon roe|
- Discard torn or discolored leaves from the outside of endives. With a sharp knife, gently score the bottom of each, close to the root, and carefully remove the leaves. Save smaller leaves and core for other salads. You should have enough larger leaves to reconstruct 2 endives.
- Pour milk into a deep bowl. Submerse endive leaves in the milk and soak for 1 hour or overnight.
- In a small bowl, mix mayonnaise, pickled ginger and half of the chervil. Set aside.
- Remove endives from milk and pat dry with paper towel. Place a piece of salmon on one of the larger leaves. Place another leaf on top; fold over the sides of the salmon. Continue to layer the endive and salmon. Gradually reassemble the endive with half of the leaves and half of the salmon.
- Holding the reassembled endive firmly in one hand, lay it on a piece of plastic wrap. Pull the wrap around it, tightly twisting both ends to seal. Repeat with remaining endive leaves and salmon.
- Refrigerate for at least 1 hour before serving. To serve, remove plastic wrap, cut off the ends. Slice each endive crosswise into about 4 slices.
- Add a tiny dollop of mayo dressing and a sprinkling of roe. Top with the remaining chervil.
Wondering about why the endive is soaked in milk? Belgian endives is naturally bitter. Soaking in milk can remove its bitterness. The amount of time endive is soaked in milk will result in varying degree of bitterness or lack of it. We definitely suggest that you test out how bitter you enjoy this healthy green by modifying the time you soak your endive leaves.