Endive With Smoked Trout And Herbed Cream Cheese Recipes

Steps:

• Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
• Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
• Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.

Steps:

• Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
• Cool to room temperature.
• Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
• Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
• Taste and stir in a little more salt and/or pepper if you like.
• The spread may be made up to two days in advance and stored, covered in the refrigerator.
• Bring to room temperature and sprinkle the chives over the top before serving.
• If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.