Endive Boats

Endive leaves look like little boats. Their bitter flavour is offset with rich, smoky, or slightly sweet flavours. Place about a spoonful of any of the suggested toppings, taking care not to over-fill, nor make too top-heavy.

Smoked Fish: Place a piece of smoked trout, whitefish or mackerel on an endive leaf, and top with parsley and a drizzle of Sriracha sauce for heat.

Beet with Orange: The brilliant beet is pretty against the pale green of the leaf. Steam a small beet, cool, skin and slice into matchsticks. Toss in rice vinegar, olive oil, and a squeeze of orange juice, and arrange on the leaf. Grate orange zest over.

Fennel Slaw: The cooling liquorice flavour of the fennel is an interesting contrast to the bitter endive. Thinly slice a small fennel bulb and toss with about 1 t of olive oil, chopped parsley, a squeeze of lemon and salt and pepper. Arrange on an endive boat; add smoked salmon or roe if you like.