ENDIVE WITH SMOKED TROUT
AND CAVIAR
••• Recipe
This dish only looks expensive:
instead of smoked salmon and
imported caviar, it uses smoked
trout and American caviar ( find
the latter at finecaviar.com or
caviarexpress.com).
Serves 6
4 heads endive
¼ cup mayonnaise
2 whole green onions, sliced
2 small cloves garlic, minced
1 teaspoon grated lemon zest
1§ teaspoons fresh lemon juice
§ teaspoon sweet paprika
› teaspoon cayenne
Salt and freshly ground black
pepper, to taste
3 ounces smoked trout, bones
removed, flaked
1 ounce American sturgeon
caviar or salmon caviar
Lemon wedges, for garnish
1. Cut ½ inch off the bottom of
each endive. Separate the leaves.
( You should have about 36.)
Refrigerate in a single layer under
damp towels for up to 4 hours.
2. In a small bowl, combine
the mayonnaise, onions, garlic,
lemon zest and juice, paprika,
cayenne, salt, and pepper. Add
the trout and stir to combine.
3. Spoon the trout mixture onto
the wide end of each endive leaf
and garnish with a dollop of caviar.
Serve immediately, with lemon
wedges alongside.
Nutrients per serving 75 calories,
6g protein, 5g carbohydrates, 2g fiber,
4g fat, 41mg cholesterol, 221mg sodium
Find great
recipes for all your
special occasions at
aarpmagazine.org /
goodfood.
I’m always
trying to figure
out what music
to play while
entertaining.
This year I asked
my guests to
bring one of
their favorite
holiday CDs,
then set the CD
player on random. (Be sure to
label everyone’s
CDs so they get
back to their
rightful owners
at evening’s end.)
Andrea Bocelli’s CD
My Christmas will be
released November 3.
Serve guests
these palate
pleasers at
your own
party—or bring
a bottle as
a hostess gift.
BOLD AND
SPICY
Gabbiano
Chianti
from Italy
goes really
well with
aged soft
cheese.
FULL-BODIED
Ecco Do-mani Pinot
Grigio,
also from
Italy, pairs
nicely with
poultry.
BALANCED
FINISH
Louis Martini Cabernet
Sauvignon,
from California, is a fine
match with
meat.
SIMPLE
FLAVORS
RobertOat-ley Shiraz,
made in
Australia,
is a bright
addition to
any dish. ;
