Smoked Trout in Endive Spears

Although long a common ingredient in the kitchens of Belgium and France, Belgian endive did not gain favor in America until the 1970s, when it became a popular addition to salads. The leaves of the compact head are tender and crisp, and the flavor ranges from sweet to bitter. Peak season runs from November to April.
Average Customer Rating:
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Smoked Trout in Endive Spears
Review 1 for Smoked Trout in Endive Spears
4 out of 5
4 out of 5
Sonali
,Smithtown
,NY
November 13, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Thanksgiving appetizer
November 13, 2012
I made this one year and it's always been requested every year since...never any left...very easy to prepare and light...
Pros: Quick, Will Make Again
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