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