by Nicki Wood
This recipe has the virtue of being very easy to assemble. It's light when so many holiday appetizers are heavy. It looks pretty and tastes even better. I adapted it from Fine Cooking, maybe. It goes together in about 20 minutes. Tastes just right with beer or wine. It doubles successfully, and the leftover vinaigrette keeps for a week or so.
Smoked Salmon in Endive Spears with Lemon Dill Vinaigrette
1 tablespoon grainy mustard
1 tablespoon mayonnaise
2 tablespoons minced red onion
2 tablespoons minced fresh dill
1/4 lemon juice
1/3 cup olive oil
Kosher salt and freshly ground pepper to taste
8 to 10 ounces smoked salmon, cut into 15 pieces
Leaves from 2 Belgian endive (about 15)
Combine the mustard, mayonnaise, onion, dill and lemon juice in a small bowl and mix well. Gradually whisk in the olive oil. Season with plenty of salt and pepper.
Arrange the salmon in the endive leaves. Arrange on a platter. (You can make the dish up to this point and refrigerate, covered, for 2 hours.) Drizzle a little of the lemon-dill mixture over the salmon. Makes 15 pieces, 5 to 6 appetizer servings.
(There will be a lot of viniagrette left — instant salad dressing!)