Appetizer: Smoked Trout, Apple and Fennel Endive Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 small heads Belgian endive, leaves separated and trimmed
5 oz (140 g) smoked trout fillet, skin removed and flaked
1 small crisp apple (Honeycrisp or Granny Smith), julienned
1 / 2 small fennel bulb, very thinly sliced (about 1 cup (100 g))
2 tbsp (30 ml) chopped fresh dill or fennel fronds
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) whole-grain mustard
Freshly ground black pepper, to taste
Flaky sea salt, to finish
2 tbsp (30 ml) toasted chopped walnuts (optional)

Show original ingredient measurements

3 small heads Belgian endive, leaves separated and trimmed
5 oz / 140 g smoked trout fillet, skin removed and flaked
1 small crisp apple (Honeycrisp or Granny Smith), julienned
1 / 2 small fennel bulb, very thinly sliced (about 1 cup / 100 g)
2 tbsp (30 ml) chopped fresh dill or fennel fronds
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp lemon zest
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp whole-grain mustard
Freshly ground black pepper, to taste
Flaky sea salt, to finish
2 tbsp (30 ml) toasted chopped walnuts (optional)

Instructions

1. In a medium bowl, whisk together lemon juice, lemon zest, olive oil, and whole-grain mustard.
2. Add the julienned apple, sliced fennel, dill (or fennel fronds), and chopped capers to the bowl; toss to coat and let sit 5 minutes to lightly soften and meld flavors.
3. Gently fold in the flaked smoked trout and season with freshly ground black pepper to taste.
4. Arrange endive leaves on a platter. Spoon a heaping tablespoon of the trout–apple–fennel mixture into each leaf.
5. Finish with a pinch of flaky sea salt and, if using, a sprinkle of toasted chopped walnuts for crunch.
6. Serve immediately or chill up to 30 minutes before serving.