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 tablespoon), and Fine Salt (1 teaspoon) 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 (5 ounce) with Heavy Cream (1/4 cup) until well combined and fluffy, about 3 minutes.
Step 6
Fill the lower half of each Endive (3) with about 1 1/2 tsp of whipped goat cheese and place a small piece of Smoked Trout (4 ounce) 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.
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