Endive Boats with Avocado and Smoked Salmon


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.


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


  • Defrost the package of West Coast Select 200g smoked sockeye lox.
  • Zest the lemon and set aside zest.
  • Separate endive leaves and lay them out on a platter.
  • In a medium bowl combine avocado, lemon juice, red onion, and salt & pepper to taste.
  • 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.