Endives and Smoked Salmon 'Boats'

Name: Endives and Smoked Salmon 'Boats'
Prep time: 10 min
Total time: 10 min
Yield: 8-10 servings
Ingredients: 1 tablespoon olive oil; 2 oz crème fraiche; 1 heaped tablespoon Greek yogurt; 2 tablespoons lemon juice; 4 oz smoked salmon — cut into ¼-inch pieces; 4 tablespoons finely diced fennel; 2 tablespoons chopped dill; 2 tablespoons finely chopped chives; 2 large Belgian endive — ends trimmed

By Pascale Beale

Updated June 2026

appetizerEgg-FreeNut-FreeQuick & EasySeafood

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Photography by Pascale's Kitchen Studio

Total Time 10 minutes

Difficulty Medium

Prep Time 10 minutes

Cook Time

I am surrounded by friends and family who have a penchant for oysters. Despite years of entreaties, I just cannot indulge in bivalves, but I’ve always appreciated their presentation. I recently saw a documentary on the cuisine at the acclaimed restaurant Noma, and was captivated by the way they plate food using elements of the natural Nordic landscape around him. The next day, I made these salmon “boats” and decided to plate them as I would a platter of oysters with a little Nordic influence.

Preparation

1
Chill a large serving platter for 30 minutes.
2
In a small bowl, whisk together the crème fraîche, yogurt, olive oil and lemon juice. Add the smoked salmon, fennel, dill and chives, and mix well.
3
Fill the platter with ice.
4
Spoon the mixture into the endive leaves and arrange on the platter. The salmon mixture can be made 2 hours in advance. Keep refrigerated.

This recipe appears in Les Légumes — view the book →

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Endives and Smoked Salmon 'Boats'

Preparation

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