Start by placing the
Red Onion (1)
in a heat safe jar.
Water (1 cup)
Honey (2 Tbsp)
Fine Salt (1 tsp)
to a medium saucepan over medium heat, stirring until well combined.
Distilled White Vinegar (1/2 cup)
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 (2/3 cup)
Heavy Cream (1/4 cup)
until well combined and fluffy, about 3 minutes.
Fill the lower half of each
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.
Take one slice of
Pickled Red Onions (to taste)
and garnish the top of each endive.
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.