Monday, June 18, 2012

Wild Smoked Salmon Endive Boats

Atlanta Botanical Garden Chef Megan McCarthy whipped up another winner this past Thursday at Cocktails in the Garden.  She paired buttery Wild Alaskan Sockeye Salmon with creamy Neufchâtel cheese and served the delectable mixture on a Belgian endive leaf.

Garden Chef Megan recommends reserving some of the salmon to fold into the mixture at the end. This will add visual interest as well as texture to your dish. Another tip, if you have trouble finding micro greens use baby watercress for that finishing touch. Other party-worthy serving options are sliced cucumbers, crackers and a topping of caviar for an extraordinary treat. Enjoy!

Wild Smoked Salmon Endive Boats

4 oz Wild Alaska Sockeye Smoked Salmon, small dice
6 oz Neufchâtel cheese (farmer cheese)
zest and juice of 1 small lemon
¼ cup red onion, small dice
2 T capers
fresh cracked black pepper, to taste
2 heads Belgian endive
micro greens, to garnish

Dice smoked salmon into small pieces.  In food processor, combine 2 tablespoons smoked salmon with Neufchâtel cheese, lemon zest and lemon juice and pulse until combined.  Transfer mixture to large bowl and add remaining diced smoked salmon, red onion, and capers.  Gently fold ingredients together until combined and season with fresh cracked black pepper to taste.  Spoon salmon mixture onto Belgian endive leaves and garnish with micro greens to serve.

Recipe by Garden Chef Megan McCarthy

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