For ➍150 g smoked trout fillets
2 tbs cream cheese or mascarpone**
2 endives
Mash the fillets. Keep some flakes of fish in the mash.
Add the cream cheese and mix into an almost smooth paste.
(Refrigerate for 30 m.)*
Cut the end of the endives.
Tear leaves of the endives.
Fill each petal with a ts of the mix. Cut in half.
(Decorate with parsley or a small cube of tomato.)*
Serve immediately with drinks.***
*Optional.
**Add more for a smoother taste. Add a pitch of horse radish for a spicier taste.
***The endives will turn brown when put aside. Sprinkle with lemon juice to avoid browning.
Try a salad of the same mix.
