08 Jan Endive Boats with Avocado and Smoked Salmon
Description:
Endive acts as a perfect vehicle for dips, cheese, meat, or anything else you’d put on a cracker. I like to add endive alongside crackers and chips so you can cut carbs in half but still feel like you’re enjoying yourself and in on the fun.
Ingredients:
15-20 x endive leaves (try to get the ones on the larger side)
1 x 200g West Coast Select Smoked Sockeye Lox
1 x whole avocado
1 x lemon, juice & zest
1/4 x red onion finely diced
Salt & pepper to taste
Instructions:
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Defrost the package of West Coast Select 200g smoked sockeye lox.
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Zest the lemon and set aside zest.
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Separate endive leaves and lay them out on a platter.
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In a medium bowl combine avocado, lemon juice, red onion, and salt & pepper to taste.
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Scoop a heaping tablespoon into each endive cup and layer on a slice of smoked salmon (I gently roll each slice of smoked salmon into a rosette shape) and top with lemon zest and fresh cracked pepper.