Endive Spears with Smoked Trout
Endive Spears with Smoked Trout is a beverage that serves 6. Watching your figure? This gluten free and pescatarian recipe has 103 calories, 9g of protein, and 6g of fat per serving. For $1.37 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Blogging Over Thyme requires lemon juice, ground cayenne pepper, mayonnaise, and lemon wedges. A couple people made this recipe, and 16 would say it hit the spot. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 45%, this dish is solid. If you like this recipe, you might also like recipes such as Smoked Trout In Endive Spears, Endive Spears With Smoked Salmon, Horseradish Cream, And Dill, and Smoked Trout, Potato, and Endive Salad.
Servings: 6
Ingredients:
4 heads of Belgian endive
freshly ground black pepper
1/2 clove of garlic, finely minced
2 tablespoons 2% (or whole-fat) Greek yogurt
4 green onions, thinly sliced
1/8 teaspoon ground cayenne pepper
2 teaspoons fresh lemon juice
lemon wedges, for serving
2 tablespoons mayonnaise
salt
1/2 teaspoon sweet paprika
8 ounces flaked smoked trout fillet
Equipment:
bowl
Cooking instruction summary:
In a bowl, mix the mayonnaise, Greek yogurt, green onions, garlic, lemon juice, cayenne pepper and sweet paprika. Add the flaked trout fillet (leave it in relatively large chunks, as it will have a nicer texture) and stir gently to combine. Season to taste with salt and pepper.Trim the ends of the endive spears to separate the leaves (you will want to set aside the most inner, small endive leaves to use in another dish, such as a salad, etc.). Using the large endive spear leaves, spoon a tablespoon or so of the trout mixture into each spear. Serve them immediately on a platter with extra lemon wedges.
Step by step:
1. In a bowl, mix the mayonnaise, Greek yogurt, green onions, garlic, lemon juice, cayenne pepper and sweet paprika.
2. Add the flaked trout fillet (leave it in relatively large chunks, as it will have a nicer texture) and stir gently to combine. Season to taste with salt and pepper.Trim the ends of the endive spears to separate the leaves (you will want to set aside the most inner, small endive leaves to use in another dish, such as a salad, etc.). Using the large endive spear leaves, spoon a tablespoon or so of the trout mixture into each spear.
3. Serve them immediately on a platter with extra lemon wedges.
Nutrition Information:
covered percent of daily need
