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1 pound cured salmon, small dice
1/2 cup red onions small dice
1/4 cup fresh chervil leaves
Drizzle of extra virgin olive oil
2 tablespoons lemon juice
Salt and Black Pepper
3 Heads Belgian Endive
Crème Fraiche
Chives, for garnish
In a mixing bowl, toss the salmon with the red onions and chervil, a drizzle of olive oil, lemon juice and salt and black pepper. Spoon about 1 tablespoon of the mixture into endive leaf. Garnish with crème fraiche and chives.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
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