Endive with Whipped Goat Cheese and Smoked Trout

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Medium Red Onion

1 cup

Water

1/2 cup

Distilled White Vinegar

2 Tbsp

Honey

1 tsp

Fine Salt

3

Endives

2/3 cup

Goat Cheese

1/4 cup

Heavy Cream

4 oz

Smoked Trout

to taste

Pickled Red Onions

to taste

Fresh Dill

Cooking Instructions

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Step 1

Start by placing the Red Onion (1) in a heat safe jar.

Step 2

Add Water (1 cup) , Honey (2 Tbsp) , and Fine Salt (1 tsp) to a medium saucepan over medium heat, stirring until well combined.

Step 3

Add the Distilled White Vinegar (1/2 cup) 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 (2/3 cup) with Heavy Cream (1/4 cup) 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 (4 oz) 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.

Step 9

Serve and enjoy!