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Endive Spears with Bocconcini, Salmon & Fennel https://www.metro.ca/userfiles/image/recipes/endives-au-bocconcini-saumon-et-fenouil-10241.jpg PT20M PT00M PT20M
In a bowl, mix all the ingredients except salmon and endive spears.Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.Using a knife, finely chop the salmon and add to the bowl.Mix well and divide mixture among endive spears. Serve chilled.
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2 Tbsp. (30 mL) lemon juice 1 Tbsp. (15 mL) canola oil 1/3 cup (75 mL) fennel bulb, grated 3 Tbsp. (45 mL) fennel fronds, chopped 1 clove garlic, chopped 1 tsp. (5 mL) lemon zest 1 Tbsp. (15 mL) pickled banana peppers, chopped 1/2 cup (125 mL) Canadian bocconcini pearls or bocconcini, diced salt and freshly ground pepper 3 oz (90 g) fresh skinless salmon fillet 24 endive spears or small Boston lettuce leaves
Endive Spears with Bocconcini, Salmon & Fennel

Endive Spears with Bocconcini, Salmon & Fennel

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24
portions
0:20
Preparation
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COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1/3 cup
    (75 mL)
    fennel bulb, grated
  • 3 Tbsp.
    (45 mL)
    fennel fronds, chopped
  • 1
    clove garlic, chopped
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    PEELED GARLIC

    PEELED GARLIC

    $5.99 ea.

    170 G PRODUCT OF ONTARIO


  • 1 tsp.
    (5 mL)
    lemon zest
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    CLEMENTINES

    CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF MOROCCO OR PERU MEYER LEMONS 1 lb PRODUCT OF U.S.A.


    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


  • 1 Tbsp.
    (15 mL)
    pickled banana peppers, chopped
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    BICK'S PICKLES

    BICK'S PICKLES

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    Canadian bocconcini pearls or bocconcini, diced
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    TRE STELLE BOCCONCINI

    TRE STELLE BOCCONCINI

    $5.99 ea.

    200 g SELECTED VARIETIES



  • salt and freshly ground pepper
  • 3 oz
    (90 g)
    fresh skinless salmon fillet
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    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS ICELANDIC COD PORTIONS

    FRESH NORWEGIAN ATLANTIC SALMON PORTIONS ICELANDIC COD PORTIONS

    $2.99 ea.

    SKIN ON OR SKINLESS 113 g


  • 24
    endive spears or small Boston lettuce leaves
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    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.


Imprimer ma sélection

Preparation

In a bowl, mix all the ingredients except salmon and endive spears.

Season generously with salt and pepper; marinate for at least 30 minutes or up to several hours.

Using a knife, finely chop the salmon and add to the bowl.

Mix well and divide mixture among endive spears. Serve chilled.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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