Endive with Whipped Goat Cheese and Smoked Trout
The crisp texture and sweet, nutty flavor of the endive combined with the creamy whipped goat cheese, the tender smoked trout, and the brightness of fresh dill and pickled red onion make this a small bite to remember. This delicious starter would be perfect for a gathering with friends and family.
1 Medium Red Onion
1 cup Water
1/2 cup Vinegar
2 tablespoon Honey
1 teaspoon Fine Grain Salt
5 ounce Goat Cheese
1/4 cup Heavy Cream
4 ounce Smoked Trout
to taste Pickled Red Onions
to taste Dill
Start by placing sliced Medium Red Onion in a heat safe jar.
Add Water, Honey, and Fine Grain Salt to a medium saucepan over medium heat, stirring until well combined.
Add the Vinegar to the hot water mixture, stir to combine and pour liquid over the red onions in the jar.
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.
With a whisk or stand mixer with whisk attachment, whip Goat Cheese with Heavy Cream until well combined and fluffy, about 3 minutes.
Fill the lower half of each Endive with about 1 1/2 tsp of whipped goat cheese and place a small piece of Smoked Trout on top of goat cheese.
Take one slice of pickled red onion and garnish the top of each endive.
Top each endive with sprigs of Dill, serve immediately or store in the refrigerator and leave them at room temperature for 10 minutes before serving.
Serve and enjoy!