Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons mayonnaise
  • 2 tablespoons whole fat or low-fat Greek yogurt
  • 4 green onions (thinly sliced)
  • 1 small garlic clove (grated with a microplane)
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon ground sweet paprika
  • ⅛ teaspoon ground cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • 8 ounces flaked smoked trout fillet
  • 4 heads Belgian endive
  • lemon wedges (for serving)

Instruction

  • Prepare the Dip: In a bowl, mix the mayonnaise, Greek yogurt, sliced green onions, grated garlic, lemon juice, sweet paprika, and cayenne until well combnined. Add the flaked trout fillet (leave it in relatively large chunks, as it will have a nicer texture) and stir gently to combine. Season to taste with salt and pepper, and additional lemon juice if desired.
  • Assemble: Trim the ends of the endive spears to separate the leaves (you will want to reserve the inner, tiny endive leaves for another use, such as a salad). Spoon a tablespoon or so of the trout mixture into the large endive spears. Serve on a platter with extra lemon wedges for squeezing.