Smoked Salmon Tartare on endive

During the subway ride to work today, I made quick notes about what I should cook for my friends’ Thanksgiving dinner tomorrow night.  The hosting couple has already covered almost everything imaginable, including more than one type of turkey and multiple versions of various side dishes (they subscribe — literally and in spirit — to the Cook’s Illustrated school of recipe shoot-outs).  They asked me to take care of hors d’oeuvres.  I work in an appetizing store, so this certainly makes sense.

An early customer, this morning in the store, had a great idea for a canape: one I had not thought of before.  Jim Wolfe shared that he cuts quarter inch-high cucumber rounds and tops each with one tablespoon of Russ & Daughters Smoked Salmon Tartare and a dash of hot sesame oil. The spicy oil is a great new twist; I will definitely try it.

In the photo above, note another simple preparation.  Just place heaping tablespoons of  Smoked Salmon Tartare in the base ends of cut endive leaves (one heaping tablespoon in each leaf). The endive forms a natural (and edible) spoon for the salmon.  A variation: once you’ve put the Smoked Salmon Tartare in the endive, top each with a small dollop of creme fraiche.

- Jen Snow