Title: Belgian Endive with Salmon Dip
Categories: Appetizer Salmon
Yield: 32 Servings

4		Heads belgian endive
1/2	c	Yogurt
1/4	c	Minced celery
2	tb	Minced shallots
2	tb	Minced pimiento
2	tb	Minced fresh dill
1	ts	Grated lemon peel
1/2	lb	Cooked salmon -- chilled and
		Flaked
		Few drops hot pepper sauce

Wash the endive and pat dry. Trim root ends and separate leaves. Combine the yogurt, celery, shallots, pimiento, dill, and lemon peel. Gently stir in the salmon. Season to taste with hot pepper sauce. Mound mixture in a shallow bowl and tuck the endive leaves around the edges.

MAKES ABOUT 2 CUPS

Betsy Balsley (Food Editor), 1990, BEST RECIPES FROM THE LOS ANGELES TIMES (NY: Abrams) / Hanneman 1998 June

Notes: Looking for a simple dip that would complement the slight bitterness in Belgian enative, we came up with this light yogurt-salmon mixture.

Recipe By : Balsley, 1990: BEST RECIPES FROM LA TIMES

From: Kitpath

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