Cooking Instructions
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Step 1
Start by placing the
Red Onion (1)
in a heat safe jar.
Step 2
Add
Water (240 mL)
,
Honey (40 g)
, and
Fine Salt (5 g)
to a medium saucepan over medium heat, stirring until well combined.
Step 3
Add the
Distilled White Vinegar (120 mL)
to the hot water mixture, stir to combine and pour liquid over the red onions in the jar.
Step 4
Allow jar of onions to cool to room temperature, cover and store in the refrigerator for at least 12 hours, or until onions have turned completely pink.
Step 5
With a whisk or stand mixer with whisk attachment, whip
Goat Cheese (140 g)
with
Heavy Cream (60 mL)
until well combined and fluffy, about 3 minutes.
Step 6
Fill the lower half of each
Endives (3)
with about 1 1/2 tsp of whipped goat cheese and place a small piece of
Smoked Trout (115 g)
on top of goat cheese.
Step 7
Take one slice of
Pickled Red Onions (to taste)
and garnish the top of each endive.
Step 8
Top each endive with sprigs of
Fresh Dill (to taste)
; serve immediately or store in the refrigerator and leave them at room temperature for 10 minutes before serving.
