Smoked Trout Salad on Endive Leaves Recipe

Smoked Trout Salad on Endive Leaves Recipe

Easy and elegant, this will be your go-to appetizer when company is coming for dinner. The smoked trout spread also makes for fantastic snacking with our Original 7 Grain crackers.

Serves 6 to 8 as an appetizer (yields a scant two cups)
Preparation Time: 25 minutes


Nutrition Index for Smoked Trout Salad on Endive Leaves Recipe


8 ounces smoked trout, skin removed
4 ounces organic cream cheese, cut into 10 pieces
4 ounces organic crème fraîche
1 teaspoon organic lemon zest
1 tablespoon organic lemon juice, more to taste
1 tablespoon chopped dill
3 to 4 tablespoons naturally prepared horseradish
4 organic Belgium endives, preferably a mix of red and white
2 tablespoons minced organic chives
Freshly ground pepper (preferably white)


1. Place trout, cream cheese, crème fraîche, lemon juice and zest, dill, 3 tablespoons of horseradish, and black pepper to taste in the work bowl of a food processor and pulse about 10 to 15 times. Scrape down the sides of bowl, and pulse a few more times, until well blended. Taste, adding more horseradish, lemon juice or pepper, if desired. Refrigerate until ready to serve (can be up to 2 days in advance).
2. Trim endives and separate leaves, place heaping tablespoon of spread onto each leave, garnish with minced chives, and arrange on plate.

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