Author Notes: This recipe is from our forthcoming book “Cooking with the Movies: Meals on Reels.” It is part of the meal in the film “Big Night.” —Anthony Chiffolo
Serves: 8-12
Ingredients
-
2
white Belgian endive
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1 1/2
tablespoons lemon juice
-
1
tablespoon olive oil
-
1
teaspoon mustard
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1
teaspoon horseradish
-
1
teaspoon dried marjoram
-
1/4
teaspoon pepper
-
2
tablespoons drained capers
-
smoked salmon, broken into pieces
Directions
- Separate the endive leaves and wash them thoroughly. Trim off any brown or faded pieces.
- Mix the remaining ingredients in a bowl.
- Spread the mixture onto each endive leaf.
- Arrange in a fancy circle, and serve.