As we gear up for the December holidays , I find myself constantly looking for a fresh and new appetizer to bring to the many holiday celebrations with family and friends! Throughout the month of December we will be sharing a few of our favorites on the blog, each Wednesday—follow along for holiday inspiration!
When it comes to holiday pairing, I for one tend to think of warm dishes, however it is always nice to add something bright, crisp and fresh into the mix! One of my favorite white wines this time of year is Sauvignon Blanc. While often thought of as a warm weather wine, Sauvignon Blanc offers a deliciously rich texture and savory quality that makes it an excellent winter white!
A few years ago I was introduced to a version of this recipe at a dinner party and have been tweaking it ever since—fresh endive leaves filled with crumbled goat cheese and smoked salmon topped with fresh dill and a lemon dill sauce adds a bit of brightness to any cocktail party and plays nicely with the rich undertones and light grassiness you so often see in Sauvignon Blancs.
Ingredients
- 3 endives, large
- 1 package smoked salmon
- 2 goat cheese logs (plain or lemon infused)
- 3 tbsps lemon juice
- 3 tbsps mayonnaise
- 2 tbsps finely chopped fresh dill, plus more for garnish
- 1 tsp Dijon mustard
- 1/4 tsp sea salt, plus more to taste
- 1/2 cup avocado oil
Directions
- Chop off the bottom of your endive and separate the leaves being careful to keep the leaves whole. Wash endive leaves, pat dry, and set aside to dry completely.
- To prepare the lemon dill sauce, combine lemon juice, mayonnaise, dill, mustard and salt in a glass jar. Whisk well to combine. Stream in the oil while whisking. Add additional lemon juice if you prefer a tangier dressing and more salt, to taste. Set aside.
- Once your endives are fully dry, arrange them on a platter, relatively close together so they don’t tip over. Once arranged, fill each leaf half way full with crumbled goat cheese. Top the goat cheese with shredded smoked salmon so you have a nice healthy layer of salmon covering the goat cheese.
- Note: if you are preparing the dish in advance, at this point cover the platter and place in the refrigerator for up to an hour prior to serving.
- When ready to serve, drizzle lemon dill sauce over the top of each endive bite and garnish with freshly chopped dill.
- Serve with a bottle of Sauvignon Blanc and enjoy!
Chefs Tip: For an added burst of flavor, purchase dill or pepper crusted smoked salmon to add an additional level of flavor to your appetizer.
