Endive spears with Bocconcini & salmon

Name: Endive spears with Bocconcini & salmon
Yield: 24 canapés
Ingredients: 2 tbsp (30 mL) lemon juice; 1 tbsp (15 mL) canola oil; 1/3 cup (75 mL) fennel bulb grated; 3 tbsp (45 mL) fennel fronds chopped; 1 clove garlic chopped; 1 tsp (5 mL) lemon zest; 1 tbsp (15 mL) pickled banana peppers chopped; 1/2 cup (125 mL) Canadian Bocconcini Pearls; Salt; Freshly ground pepper; 3 oz (90 g) fresh skinless salmon fillet; 24 endive spears or small Boston lettuce leaves

Our dietitians' favourite

This is the Endive spears with Bocconcini & salmon recipe.

Prep: 20 min

Yields 24 canapés

Ingredients

2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) canola oil
1/3 cup (75 mL) fennel bulb grated
3 tbsp (45 mL) fennel fronds chopped
1 clove garlic chopped
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) pickled banana peppers chopped
1/2 cup (125 mL) Canadian Bocconcini Pearls
Salt
Freshly ground pepper
3 oz (90 g) fresh skinless salmon fillet
24 endive spears or small Boston lettuce leaves

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Preparation

In a bowl, mix all the ingredients except salmon and endive spears. Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.

Using a knife, finely chop the salmon and add to the bowl. Mix well and divide mixture among endive spears. Serve chilled.